Buttermilk Potato Doughnuts

Buttermilk Potato Doughnuts

(25 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Buttermilk Potato Doughnuts?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From Robbie
Rating (out of 5):  

Delicious and delightful!

Comment submitted: 11/2/2019 (#20870)

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