Potato Doughnuts

Okay, these really are scary!

Clog your arteries time.
But, oh are they Good! :)

Make them at your own peril.
I will not be held responsible.
*Wink*

Want the recipe?
For the once-every-ten-year
doughnut feast??

You know you do!


My growing up years are speckled
with memories of fabulous food.
My Mom is a fabulous cook.

And so it went.

Potato doughnuts were a treat.
We didn't have them often.
But, when we did.

We did.

I remember the kitchen being taken over by
doughnuts hot from the cooker.


Oh. Dear. Me.

I cut the recipe in half and
there were still about 4
dozen doughnuts to contend with!
And again...

Oh. Dear. Me!!

Don't worry. We shared.
I froze some ~ Although, they really
are best hot off the press...
think ~ Krispy Kreme. :)

~ The Ingredients ~

2 Tbsp (or packages) Yeast
1 cup warm Water
2 tsp Sugar
4 Eggs
3 cups Milk ~ scalded
1 cup Butter ~ softened
1 cup Sugar
1 Tbsp Sea Salt
1 tsp ground Nutmeg
1 cup well mashed Potatoes
(previously cooked and cooled)
8 cups Flour
Oil for deep frying
(I used Canola)

~ The Method ~

Proof your yeast in the
warm water with the 2 tsp sugar
dissolved in it for about 10 minutes.
It should foam up.
That's how you know it will
do the job in the dough.

Meanwhile, in a large bowl, pour the scalded milk
with the softened butter and mix until melted.
Stir in the 1 cup of sugar until dissolved.
Using a whisk, mix in the eggs, sea salt, nutmeg,
mashed potatoes, and the foamy yeast mixture.

Add in 4 cups of the flour
and stir in the remaining 4 cups
a cup at a time until the dough pulls away
from the sides of the bowl.
Knead in enough flour to make a soft dough.

Set in a warm place and cover
with a clean cloth.
Let the dough rise double.
It may take an hour or so.

Once doubled in size,
punch the dough down.

It will be very soft
and slightly sticky.
Lightly flour your counter
and roll out to about
half the desired thickness
you want your cooked doughnuts to be.
Cut into doughnuts
and let sit on the counter
until risen to nearly double in size.

This will likely take another hour.

In a wide heavy bottomed pot,
heat about four inches of oil to 375 degrees F.
Use a candy thermometer for an accurate reading.
Or, use your deep fryer if you have one! :)

Carefully slide a few doughnuts into the oil
and flip over with tongs when golden brown.
They don't take long ~ 10-15 seconds per side.
Careful you don't burn them or yourself!
Hot oil is HOT!

Set out cooling racks with
paper towels spread on them
for the doughnuts coming hot off the press!
The paper towels will soak up any
unwanted extra grease.

Remove doughnuts from the hot oil
with tongs and set on the paper towels
to cool a little.

While still warm, toss a few at a time
in a bag partially filled with icing sugar.
You could also use your favourite
glaze after they are completely cool.

Call the masses...
there will be enough for a crowd!
Enjoy!

Many Blessings,
Camille