Buttermilk Mashed Potato Doughnuts
Recipe: #10743
October 16, 2013
Categories: Breads, Desserts, Dinner rolls or other breads, Snacks, Baby Shower, Birthday, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th Labor Day, Picnic, Potluck, Deep Fry, Kid's Lunches, Flour, more
"A KC favorite!"
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (54 g)
- Calories 123.4
- Total Fat - 2.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 18.9 mg
- Sodium - 185.3 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 0.5 g
- Sugars - 7.9 g
- Protein - 3.1 g
- Calcium - 65.3 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl beat eggs and sugar. Add the cooled potatoes, buttermilk, butter and vanilla and beat until well combined.
Step 2
In a bowl combine the flour with baking powder, baking soda, nutmeg and ginger; gradually add to egg mixture and mix well; cover and refrigerate for 2 hours.
Step 3
Turn onto a lightly floured surface; roll to about 1/2-inch thickness.
Step 4
Cut with a floured 2 1/2-inch doughnut cutter.
Step 5
In an electric skillet or deep-fat fryer heat oil to 375 degrees F.
Step 6
Fry doughnuts a few at a time until golden brown on both sides (about 2 minutes).
Step 7
Drain on paper towels.
Step 8
Roll warm doughnuts in confectioners sugar if desired.
Tips
No special items needed.
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