Recipe By : Pat Davis
Serving Size : 48 Preparation Time :0:00
Categories : Breakfasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups hot mashed potatoes (mashed with milk
and butter)
2 1/2 cups sugar
2 cups buttermilk
2 eggs -- lightly beaten
2 tablespoons butter -- melted
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
6 1/2 to 7 cups all-purpose flour
Cooking oil
FAST FUDGE FROSTING
4 cups (1 pound) confectioners' sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1/3 cup boiling water
1/3 cup butter -- melted
1 teaspoon vanilla extract
In a large bowl, combine potatoes, sugar, buttermilk and eggs. Stir in
butter, baking soda, baking powder, nutmeg, salt and enough of the flour to
form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-inch
thickness. Cut with a 2-1/2-inch floured doughnut cutter. In an electric
skillet, heat 1 inch of oil to 350F. Fry the doughnuts for 2 minutes per
side or until browned. Place on paper towels. For frosting, sift sugar,
cocoa and salt into a large bowl. Stir in water, butter and vanilla. Dip
tops of warm doughnuts in frosting.
