Homemade potato doughnuts are made with mashed potatoes, sugar, eggs, and spiced with nutmeg and mace and fried in oil. They are dusted with cinnamon sugar. Serve them warm for breakfast or brunch.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Breakfast
Cuisine: American
Keyword: mashed potato doughnuts
Servings: 8
Author: Laura Warnke
Equipment
2 Medium mixing bowls
Deep fryer or deep walled skillet
Vegetable oil or lard for frying
Ingredients
3/4cupsugar
2eggsbeaten
1/4cupmilk
3Tablespoonslardor butter, melted
1cupmashed potatoes
3cupssifted flour
4teaspoonsbaking powder
1teaspoonsalt
1/2teaspoonnutmeg
1/2teaspoonmace*see below for description
Cinnamon Sugar
1/2cupgranulated sugar
1/2teaspoonground cinnamon
Instructions
In a medium mixing bowl, mix the sugar, eggs and milk.
Mix in lard and shredded potatoes to the sugar and egg mixture.
In a separate bowl, sift together the flour, baking powder, salt, nutmeg, and mace.
Add dry ingredients to the wet mixture. Mix well.
Chill dough until stiff.
On a floured board, roll out dough until 1/3" thick.
Cut doughnuts with a doughnut cutter. Let stand and rest 5-10 minutes.
Heat oil and fry in hot fat. Don't forget to fry the doughnut holes too!
Drain on paper toweling and roll in cinnamon sugar.
Notes
Serve warm. Makes about 15-20 potato doughnuts, about 6 to 8 servings.*Mace is a spice that is derived from the outer shell of nutmeg. It has a similar flavor and aroma to nutmeg, but more delicate. You may substitute an additional 1/2 teaspoon of nutmeg in this recipe for the mace if you do not have that on hand.