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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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For 30 years, I've been using leftover mashed potatoes to make these light and fluffy doughnuts. The recipe was originally created by my neighbor's mother-in-law. The doughnuts are great for breakfast or as a snack anytime. -Marilyn Kleinfall, Elk Grove Village, Illinois Ingredients:
1/2 cup mashed potatoes (mashed with milk and butter) |
1/4 cup sugar |
1 eggs, lightly beaten |
1/2 cup sour cream |
1/2 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
oil for deep-fat frying |
additional sugar or confectioners' sugar, optional |
Directions:
1. In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.
2. Heat oil in an electric skillet or deep-fat fryer to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm. Yield: 3 to 3-1/2 dozen.
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