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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spudnuts Recipe

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This recipe for Spudnuts is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Donuts:
2 cups well-mashed potatoes (at least 1 pound russet potatoes)
1 cup sugar
1 cup melted shortening
4 eggs, beaten
1½ tsp salt
2 yeast cakes, dissolved in 1 quart potato water
14 cups flour

Glaze:
2 pounds powdered sugar
Water (to desired consistency)
1 tsp vanilla
Directions:
Directions:
Cook potatoes and drain, reserving 1 quart potato water. Mash cooked potatoes without milk or butter. In large bowl, dissolve yeast in 1 quart potato water. Add mashed potatoes, sugar and melted shortening; mix well. Add beaten eggs and salt; mix. Add enough flour to form a soft dough. Place in greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour. Roll out on a floured surface to ½-inch thickness. Cut with a floured 3-inch donut cutter. In electric skillet or deep-fat fryer, heat oil to 375º; fry donuts, a few at a time, until golden brown. Make glaze in large bowl, mixing until smooth. Dip warm donuts in glaze and cool on wire racks.

 

 

 

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