Buttermilk Potato Doughnuts

(25 servings)

  • 1 and 1/2 cup warm mashed potatoes
  • 1/3 cup butter - melted
  • 2 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 5 and 1/2 cups all-purpose flour - sifted
  • 4 teaspoons baking powder
  • 1 and 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 gallon peanut or vegetable oil for frying
  • sugar for coating
In a large bowl, combine the mashed potatoes, butter, 2 cups of sugar, eggs, buttermilk and vanilla.

In a separate bowl, sift together the flour, baking powder, baking soda, salt and nutmeg.

Slowly, add the dry ingredients into the wet ingredients. Stir until well-blended, but try not to over-mix. Cover the bowl with plastic wrap and refrigerate for 1 hour.

After the dough is chilled, pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot until it reached a depth of about 4 inched. Heat the oil to 360 degrees.

Drop rounded teaspoonfuls of dough into the hot oil. Brown on one side; turn and brown the other side. Drain on stacked paper towels. Roll in sugar (or you could also toss them in a paper bag with a couple Tablespoons of sugar to coat).

This recipe makes about 6 dozen doughnuts. Perfect for doughnut days at church.

Mr Breakfast would like to thank kkeppler for this recipe.

Recipe number 2721. Submitted 12/31/2009.