1 cup Domino® or C&H® Granulated Pure Cane Sugar
2 cups cold mashed potatoes (mashed with milk and butter)
3/4 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla or almond extract
4-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground nutmeg
1/8 teaspoon ground ginger
Oil for deep-fat frying
Additional Domino® or C&H® Granulated Pure Cane Sugar, optional
In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter
and vanilla. Combine the flour, baking powder, baking soda, nutmeg and
ginger; gradually add to egg mixture and mix well. Cover and refrigerate for
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a
floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer,
heat oil to 375°.
Fry doughnuts, a few at a time, until golden brown on both sides, about 2
minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired.
Yield: about 2-1/2 dozen.