Potato Donuts

Potato donuts might seem like the weirdest thing to make, but I remember having something like these when I was growing up and they aren’t often found. Despite my lack of love for potatoes, and plesae don’t be offended,  not when you compare them to sweet potatoes, they are just not as satisfying.

I don’t buy potato chips because quite frankly the thin amount of self control I have with junk food goes out the window and it’s as though I haven’t eaten in a month when they are around. Sometimes though I make an exception, when I’m craving my mother’s mashed potatoes and she just happens to make them when I visit. Or my friends have potato chips and fresh bread, I can’t ignore the call of chip sandwiches, that would be down right wrong.

Or there is onion dip (a New Zealand tradition) sitting there waiting to be scooped up, I’ll take one for the team and scoop away. Exceptions can be made and then I am done with potatoes again.

Well I had to make an exception last week, I really didn’t have a choice, curiosity was making it too hard to ignore the call of the potato.

I made an exception and felt no guilt in doing so.

Potato Donuts
Adapted from Potato Donuts
Makes 24

Ingredients:
2 3/4 cups flour
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs
2/3 cup superfine/caster sugar
3 tablespoons butter, softened
1 cup mashed potatoes (2 medium potatoes should equate to a cup of mashed potatoes)
6 cups vegetable oil (dependent on the size of saucepan you use, more may be required)
2 cups confectioners/icing sugar
1/2 teaspoon cinnamon

Directions:
Place the flour, baking powder, salt, cinnamon and nutmeg in a large bowl and stir to combine.

In a separate bowl, place the butter and sugar and whisk to combine until smooth. Add the eggs whisk until well combined.

Add the mashed potatoes into the sugar and egg mixture and whisk swiftly until it is a smooth mixture.

Make a well in the flour and pour the potato mixture in. Fold together until it is a dough that holds together.

Refrigerate for two hours.

Lightly flour a flat surface and roll out to a 1/4 inch thickness.

Press donut shapes out of the entire dough.

Set a medium saucepan on high heat with a lid on (the oil splatters as it heats up).

Once it is hot (you will see small bubbles) take a slotted spoon and place one doughnut carefully into the hot oil.

Cook until browned on one side, flip and do so with the other side. Continue with the remaining donuts.

Meanwhile, place the confectioner’s sugar and cinnamon in a bowl and stir. Set aside.

Remove and place on paper towels to soak some of the oil up, and allowing to cool somewhate before dipping into the confectioner sugar coating.

Repeat the process with the remaining dough, coating up to three times in the sugar, if necessary.

Serve as these are best eaten the day they’re made.

 

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