Potato Doughnuts

The 1940s and 1950s saw the rise of the potato doughnut. At one point, there was a chain of Spudnut shops across the country; the chain no longer exists, but some of the independent shops still do, like this one in Washington state.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Potato Doughnuts

2 beaten eggs
1 cup sugar
2 Tbsp. salad oil
1 cup mashed potatoes
1 cup sour milk
4-1/2 cups flour
1 tsp. salt
4 tsp. baking powder
1 tsp. soda
1 tsp. nutmeg

Beat eggs and sugar until light; add salad oil, potatoes and milk; beat until smooth. Add flour sifted with salt, baking powder, soda and nutmeg. Chill. Roll 1/2 inch thick on lightly floured surface. Cut with doughnut cutter; fry in hot fat at 375 degrees. Drain on absorbent paper. Makes 3 dozen doughnuts.

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