Potato doughnuts, commonly known as Spudnuts, first became popular in the early 1900s. Using a mixture of mashed potatoes and flour, Spudnuts are usually a bit sweeter and lighter than regular doughnuts. Prep time here does not include time for dough rising.
- Cook Time
- Prep Time
- 4 dozenServings
- 2 packages active dry or cake yeast
- 1/2 cup warm water (110° F to 115° F)
- 1 cup sugar
- 3/4 cup shortening or margarine
- 1 1/2 cups prepared Instant Mashed Idaho Potatoes, cold
- 3 eggs, well beaten
- 2 cups milk, scalded and cooled to luke warm
- 1 tablespoon salt
- 1 tablespoon lemon extract
- 6-8 cups sifted flour
- Boiling water
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
1. Dissolve yeast in warm water, set aside.
2. Cream sugar and shortening.
3. Beat in cold potatoes, eggs, cooled milk, yeast, water, salt and lemon extract.
4. Mix in flour, adding just enough to make a soft dough. Knead well.
5. Place dough in greased bowl; cover and let rise in warm place until doubled in bulk.
6. Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter.
7. Let rise uncovered about 30 minutes. Deep fry in oil heated to 375° F. Drain on paper towel.
1. Gradually add enough boiling water to powdered sugar and vanilla to make thin glaze. Drizzle over doughnuts.
Source: Idaho Potato Commission