These potato doughnuts are just the recipe for a sweet tooth (which I have) They are perfect as a treat for your family or if you need to take something for a dinner or any kind of celebration, these doughnuts will fill the bill. They stay moist for a long time and they are delicious. They are the perfect treat for a sweet tooth.
These potato doughnuts are wonderfully moist and lovely to the taste. I hope you enjoy their mouth watering goodness as much as I do. They have a cake like, fine texture and the only disadvantage is that they have to be started a day before you want to cook them. They are well worth the wait and you will be glad you did. Your company and your family will bless you.
1 cup granulated sugar
2 medium potatoes, boiled and mashed, 1 cup
5 tablespoons melted lard, (I use olive oil)
1 cup buttermilk
2 teaspoons vanilla flavoring
3 1/2 cups self rising flour, or you can use plain if you want to add baking powder and salt.
1 1/2 teaspoons nutmeg
1 teaspoon baking soda
2 quarts vegetable oil
In large mixer bowl, beat eggs until frothy. And sugar and blend well. Stir in potatoes, lard, buttermilk, and vanilla. sift dry ingredients together and add to the potato mixture, mixing until the flour is completely moistened. Cover bowl and refrigerate over night.
Preheat oil in fryer to 370 F. On a heavily floured surface, roll out half the dough until 1/2 inch thick. refrigerate the other half. Using a heavily floured 2 3/4 inch doughnut cutter, cut out doughnuts. Using a metal spatula, slide the doughnuts into hot fat and cook till golden brown on the underside, about 2 minutes. Turn carefully so you don’t prick doughnuts, and fry the other side, about a minute. Remove from fat and drain on paper towels. Then fry doughnut holes, turning frequently with slotted spoon. Drain.
When doughnuts are cool, shake 4 at a time in confectioners sugar, in a large paper sack. Sugar only as many as you plan to serve. They store better unsugared.