|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
Results 1 - 10 of 94 for mashed potato doughnuts
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Cream butter and sugar. Blend in mashed potatoes, then eggs. ... surface. Cut with doughnut cutter. Fry in ... Sprinkle with confectioners' sugar while warm.
Cream butter and sugar. Blend in mashed potatoes, then eggs. ... thick. Cut with doughnut cutter. Fry in ... drain on towelling. Sprinkle with sugar or ice.
Beat 3 eggs. ... cups of warm mashed potatoes and 3 ... of flour and use as needed to roll out dough.) Cook in deep fryer or heavy pan of oil. Yield: 40.
Cook potatoes until done. Mash and measure 2 ... nutmeg. Add to potato mixture alternately with ... thick. Cut into doughnuts. Place in ... and coat with sugar.
Blend Crisco, egg ... two mixtures with mashed potatoes and mix ... cut with floured doughnut cutter. Fry in ... well. Serve within 24 hours for best flavor.
To make dough; put hot mashed potatoes in a ... cinnamon. Stir into potato mixture alternately with ... hour. Cut with doughnut cutter. Cool and put powdered sugar on them.
Mix well. Roll out on floured board and cut. Deep fry.
Mix; roll out ... about 3/4 inch thick. Cut out with doughnut cutter; fry in deep fat. Roll in powdered sugar. Can put cinnamon in powdered sugar (optional).
In a mixing ... 375 degrees; fry doughnuts until golden on ... sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately. Yield: about 2 dozen.
Mix ingredients in ... with. Cut into doughnut shapes. In deep ... deep to fry doughnuts. Doughnuts will ... sides. Coat in powdered sugar or granular sugar.
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