2 large or 3 small potatoes
1 cup sugar
1 egg, well beaten
8 tbsp milk
1 1/2 tbsp shortening, melted
2 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp vanilla extract
Peel potatoes, cut into quarters, place in a saucepan and cover with water. Boil until the potatoes are tender; mash very fine. Add the sugar, egg, milk, and shortening. Sift the flour and baking powder together and add to the potato mixture. Add the vanilla. Add more flour if needed until dough is stiff enough to roll out. Roll out and cut with a doughnut cutter. This should make about 24 large doughnuts. Fry in hot oil in a deep fryer or a deep cast iron skillet. Turn once during cooking. Cook until lightly browned and floats toward the top. Sprinkle with powdered sugar or sanding sugar, if desired.
1 egg, well beaten
8 tbsp milk
1 1/2 tbsp shortening, melted
2 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp vanilla extract
Peel potatoes, cut into quarters, place in a saucepan and cover with water. Boil until the potatoes are tender; mash very fine. Add the sugar, egg, milk, and shortening. Sift the flour and baking powder together and add to the potato mixture. Add the vanilla. Add more flour if needed until dough is stiff enough to roll out. Roll out and cut with a doughnut cutter. This should make about 24 large doughnuts. Fry in hot oil in a deep fryer or a deep cast iron skillet. Turn once during cooking. Cook until lightly browned and floats toward the top. Sprinkle with powdered sugar or sanding sugar, if desired.
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