Delicious Potato Doughnuts

I first tried these treats at my sister’s house and thought they were the best I’d ever had. They’re easy to make, and the fudge frosting tops them off well.

—Pat Davis, Beulah, MI

PREP: 20 MIN. • COOK: 40 MIN. • MAKES: 4 DOZEN

• 2 cups hot mashed potatoes (with added milk and butter)
• 2 ½ cups sugar
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 2 Tbsp. butter, melted
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground nutmeg
• 6 ½ to 7 cups all-purpose flour
• Oil for deep-fat frying

FAST FUDGE FROSTING

• 3 ¾ cups confectioners’ sugar
• ½ cup baking cocoa
• ¼ tsp. salt
• ⅓ cup boiling water
• ⅓ cup butter, melted
• 1 tsp. vanilla extract

1. 1. In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to ¾-in. thickness. Cut with a 2 ½-in. floured doughnut cutter.
2. 2. In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels.
3. 3. For frosting, combine the confectioners’ sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.

1 DOUGHNUT: 226 cal., 9g fat (2g sat. fat), 15mg chol., 185mg sod., 35g carb. (20g sugars, 1g fiber), 3g pro.

READER REVIEW

“I made these doughnuts years ago, and they are fabulous! They also make a huge batch. They are very tasty. I will make again for sure! Great recipe!”

—LLABMIK, TASTEOFHOME.COM