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Buttermilk Potato Doughnut Holes Recipe

Having worked in a school cafeteria for more than 10 years, I've seen my share of recipes. Everyone loves the comforting flavor of these old-fashioned doughnuts.

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Buttermilk Potato Doughnut Holes Recipe

Prep: 20 min. + chilling Cook: 45 min.

Yield: 38 Servings

20 45 65

Ingredients

2 cups sugar
3 eggs
1/3 cup shortening
1-1/2 cups hot mashed potatoes (prepared without added milk and butter)
1 cup buttermilk
1 teaspoon vanilla extract
5-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
Oil for deep-fat frying
Additional sugar

Directions

In a large bowl, beat the sugar, eggs and shortening. Add the potatoes, buttermilk and vanilla. Combine the dry ingredients; add to potato mixture. Cover and refrigerate 1 hour.
In an electric skillet or deep-fat fryer, heat oil to 375°. Drop rounded teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; roll in additional sugar while warm. Yield: About 9-1/2 dozen.

Originally published as Buttermilk Potato Doughnut Holes in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p160

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas