Mom's Potato Donuts

Mom's Potato Donuts

Jan W
Edited on Apr 07, 2009

My mom made these for years and years. I remember before our little town had a bakery, Mom would make these for people. I would get up at 3:00 am to help. This came from an old magazine and the date on the bottom of the page is "April, 1970".


1 pkg. active dry yeast
1/4 C. warm water
1 c. milk, scalded
1/4 c. shortening
1/3 c. sugar
1 tsp salt
3/4 c. cold mashed potatoes....not seasoned [instant may be used]
2 eggs, beaten
5-6 c. sifted flour
1 lb. confectioners sugar
6 Tblspn. water
1 Tblspn. Vanilla


Dissolve yeast in warm water.
Combine milk, shortening, sugar & salt.
Cool until lukewarm. Stir in yeast, potatoes & eggs. Gradually add enough flour to make soft dough. Turn onto floured surgace; knead until smooth & satiny. Place in lightly greased bowl; turn over to greast top. Cover. Let rise in a warm place until doubled, 1 to 1-1/2 hours.
Roll to 1/2-inch thickness; cut with 3" doughnut cutter. Cover; let rise until doubled--about 30 mins.
Meanwhile, stir confectioners sugar, water & vanilla together.
Fry the doughnuts in deep hot fat (375-degrees)until golden...drain on absorbent paper. Drot hot doughnuts into glaze. Place on cooling rack unti glaze is set. Makes about 3-1/2 dzn.

Not a NESTLÉ®-tested recipe.

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