"Spudnuts" Doughnuts

The potato in these doughnuts makes them more filling, and adds something to the texture that I can't quite describe, but I love it (something like potato bread...)
Plus, when there's potato in your doughnuts, it's a valid excuse to eat one or two more, right?!

they are pretty good just plain, but we usually frost them

 

Makes about 100 doughnuts (yes, you can easily do a half recipe, but once you get going on the process it's just as easy to make a lot...so plan a party and share!)

1 c warm water
2 Tbs dry yeast
1 c shortening (or butter)
6 eggs, beaten (I actually forgot these once, and they still came out fine)
2 tsp salt
3 c milk
1 c sugar
2 c mashed potatoes
2 tsp lemon juice (optional)
2 tsp grated lemon rind (optional)
1/2 tsp nutmeg (optional)
12-13c flour
(I never do any of the optional ingredients)

Dissolve yeast into water, and set aside for a few minutes to proof (get frothy). Combine milk, shortening, salt, sugar, potato and seasonings. Heat to lukewarm. Add beaten eggs and yeast mixture. Add 6 c of flour and beat until well blended. Add remaining flour to make a soft dough (firm enough to roll).
Knead until smooth. Cover and let rise until double.
Punch down, divide in half. Roll 1/2 inch thick (yes, that's pretty thick, don't get them too thin!) and cut out with a biscuit cutter or cookie cutter. (I used a 3" round and then a water bottle lid to cut out the centers, or you can do other shapes as shown.)

if you have nesting cookie cutters in shapes, such as stars or hearts, you can make shaped doughnuts too!

Rise again for 30-40 min.
Deep fry at 375 in an electric fry pan, or on med-high in a heavy pan (cast iron is good) on a stovetop. Turn them overhalfway through cooking, so that they get golden on each side. (Throw in the doughnut holes too, those are one of our favorite parts! The holes cook much faster than the doughnuts though, so I do them in separate batches.)
Set on racks with paper towels underneath the rack to drain (see top photo).
If desired, sprinkle on powdered sugar while they are still hot and wet. Otherwise, allow them to cool a little and then frost.

You can use this recipe to make jelly-filled doughnuts too!