potato doghnuts

POTATO DONUTS

These old-fashioned donuts are a wonderful treat to have on special occasions! The secret ingredient is mashed potatoes to help keep them moist, and the egg yolks make then extra tender. 3 tablespoons Crisco shortening 3/4 cup sugar 3 egg yolks 1 egg white 1/2 teaspoon salt 1 cup mashed potatoes 1/2 cup milk 2 1/2 cups flour 3 teaspoons baking powder 1/2 teaspoon mace 1/2 teaspoon nutmeg peanut or vegetable oil for deep frying Combine Crisco and sugar. Add egg yolks and white, well beaten.Add mashed potatoes and milks. Sift flour, baking powder, salt and spices together. Add to first mixture, working in more flour if needed. Roll out on a lightly floured surface and cut using a donut cutter or 2 round biscuit cutters (one large outer one with a small one in center for the donut hole). Fry in a deep fat fryer at 365°F, reducing heat if donuts are browning too quickly. Turn once. Transfer to paper towels and sprinkle immediately with confectioners sugar; alternatively, fill a small brown bag with 1/2 cup granulated sugar mixed with 1/2 teaspoon cinnamon and shake to coat. Or the donuts may be glazed with confectioners' icing. Submitted by: CM