"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Doughnuts Recipe

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This recipe for Potato Doughnuts, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolores Copenhaver
Added: Wednesday, November 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. hot, mashed potatoes
1 T. butter
2 eggs, beaten
4 1/2 to 5 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. sugar
1/2 tsp. nutmeg
1 tsp. vanilla
1 c. milk

Directions:
Directions:
Mix butter into the hot potatoes. Add sugar, eggs, nutmeg, and vanilla. Stir until all is thoroughly mixed. Roll on floured board until 1/4-inch thick. Cut with doughnut cutter and fry in hot oil or Crisco about 3-4-inches deep, so it can be easily turned over and is floating in the oil. Fry to a golden brown on each side and drain on a paper towel. Eat plain or sift powdered sugar on them or roll in granulated sugar.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Nana's, Mary Lieberenz, recipe. My mom was a great doughnut maker! In fact - she was a great cook overall!

 

 

 

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