When I was growing up, our farm family always had an abundance of mashed potatoes at the supper table. We loved to use leftovers in these fluffy doughnuts. Darlene Alexander, Nekoosa, Wisconsin
30 ServingsPrep: 20 min. + rising Cook: 20 min.
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm milk (110° to 115°)
- 1 cup cold mashed potatoes
- 1-1/2 cups sugar, divided
- 1/2 cup canola oil
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 Eggland's Best Eggs
- 5-1/2 to 6 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- Additional oil for deep-fat frying
- In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup
- sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix
- well. Add enough flour to form a soft dough. Place in a greased
- bowl, turning once to grease top. Cover and let rise in a warm place
- until doubled, about 1 hour.
- Punch dough down; roll out on a floured surface to 1/2-in. thickness.
- Cut with a 3-in. doughnut cutter. Place on greased baking sheets;
- cover and let rise until almost doubled, about 45 minutes.
- Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat