Spudnuts

You know it's a good recipe when the mashed potatoes are lumpy and you don't let the dough rise like the recipe says, but the end product is still delicious!

We grew up on these.  Every summer "we" (meaning Mom) would make dozens of them each week and sell them to farmers for their summer workers.  I don't remember what we were saving money for.  Does anyone else have memories about Spudnuts?

Mom's Spudnuts

2 cups milk, warmed

1 cup sugar

½ cup shortening

1 cup mashed potatoes

2 packets yeast dissolved in 1/3 cup warm water

3 eggs

½ tsp. nutmeg

8-10 cups flour

1 ½ tsp. salt

To hot milk, add sugar, shortening, potatoes, yeast mixture, eggs, and nutmeg.  Stir to combine.  Add enough flour to resemble cake batter.  Let sponge until doubled.  Add remaining flour and salt to make a soft dough.  Mix and knead.  Let dough rise until doubled.  Punch down.  Let rise again. 

Roll out dough on floured surface about 1/3 – ½” thick and cut into doughnuts.  Let rise.  Deep fry in oil heated to 350 – 400 degrees (325-350 was plenty).  Dip in glaze when warm (3 cups powdered sugar, ½ cup water, ½ tsp. vanilla).