Friday, April 22, 2011


Save those leftover mashed potatoes for a tasty treat....make some Spudnuts. These were so popular when I was in my teens, many moons ago, and we would buy them and stop for a frosted RootBeer to go with them. This recipe is from Taste of Home but is very good. I still use butter and cream in my potatoes, they work fine for me....

Spudnuts (Potato Doughnuts)
1 pound russet potatoes, peeled and quartered
2 ( 1/4-ounce) packages active yeast
1 1/2 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
oil for deep frying

4 cups confectioners sugar
1/3 cup water
1 teaspoon vanilla

Place potatoes in a saucepan and cover with water.
Bring to a boil; cook until tender. Drain, reserving
1/2 cup cooking liquid; cool to 110 to 115 degrees.
Discard remaining cooking liquid. Mash potatoes without
milk or butter.

In a large mixing bowl, dissolve yeast in reserved
cooking liquid.

Add mashed potatoes, milk, oil, sugar, eggs and salt.

Add enough flour to form a soft dough.

Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about
1 hour. Punch dough down; let rise again until double.
about 20 minutes. Roll out on a floured surface to 1/2
inch in thickness. Cut with a floured 3-inch doughnut

In an electric skillet, heat oil to 375 degrees. Fry
doughnuts, a few at a time, until golden brown on both
sides. Drain on paper towels.

Combine confectioners sugar, water and vanilla in a
bowl. Dip warm doughnuts in glaze. Cool on wire racks.
Makes 4 dozen.

Sweet Potato Doughnuts with Maple Icing

3 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 cup cooked mashed sweet potato (about 1 medium potato)
Vegetable oil, for frying
Maple Icing, recipe follows
1 cup finely chopped pecans

In a medium bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt. In a large bowl, combine eggs, sour
cream, and sweet potato. Gradually add flour mixture, stirring
to combine. Turn dough out onto a heavily floured surface
. Knead in flour with hands as needed (dough will be sticky).
Roll out dough to 1/2-inch thickness. Cut out dough with a
2 1/4-inch round cutter. Cut out center of doughnuts with a
3/4-inch round cutter. Re-roll dough as needed.

In a Dutch oven, heat vegetable oil over medium heat to
360 degrees F. Cook doughnuts, in batches, in hot oil,
2 minutes per side, or until lightly browned. Drain on
paper towels. Ice top of doughnuts with Maple Icing,
and sprinkle with chopped pecans.

Maple Icing:
2 2/3 cups confectioners' sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract

In a small bowl, combine confectioners' sugar and
3 tablespoons milk; stir well. Add additional milk
to reach desired consistency. Stir in maple extract.

Yield: 1 cup icing