Spud Nut Doughnuts

Here is the full recipe. It is too much for my kitchenaid stand mixer, but enough for a crowd. I usually do 1/2 the recipe, it does at least 3 cookie sheets full of donuts. Invite some friends over for a donut party (or give some away) and enjoy!

Stir together, let soften:
2 T yeast
1/2 C warm water

meanwhile, mix
1 quart (4 cups) milk, scalded & slightly cooled
1/2 C shortening, softened (NOT oil)
2 C mashed potatoes
3/4 C sugar
2 T salt

then slowly add
3 eggs, beaten

then add yeast mixture

mix in
12 cups of flour, 3 cups at a time (The directions say to mix first 3 C with mixer, the rest with a wooden spoon, gently. Don't knead. I just use my kitchenaid)

Let dough rise until double (1 1/2-2 hrs) then stir down. Roll out on a floured surface until 3/4 inch thick. Don't overwork with rolling pin. Don't add flour or over mix the dough.

Cut with doughnut cutter. Or, you can make twists, bizmarks, long johns, etc. Allow to rise after cutting for 1/2 hour or so until double. Here is a picture of ours rising.

Put on an apron if you haven't yet! Fry in hot grease until lightly brown. Turn them over so both sides are cooked. Put on a brown paper sack to drain (I put a sack on a cookie sheet). While they are still hot, frost.

We like to frost and sprinkle, leave plain, or sprinkle sugar and cinnamon on top. You could even make a maple frosting if you want (I'm usually lazy and use the can stuff for these)

*I use potato pearls/instant potato and they work just as well as "the real thing" Also, I have used powdered milk: I put the milk powder in when I'm mixing the flour in, but I put the liquid for the powdered milk in when it calls for the milk.

P.S. They taste the best when they are fresh. Day 2 is ok, but day 3 throw them away!