More Great Recipes: Doughnut

Grandma Nellie’s Potato Doughnuts

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Member since 2009

Serves 24 | Prep Time 45 | Cook Time 3-5


2Tbl. Crisco melted
1 Lg. Egg
1/2c. Milk
2¾ c. Flour
2½ tsp. Baking Powder
1c. Granulated Sugar
1c. Leftover Mashed Potatoes

Combine flour, sugar and baking powder.

Add milk, egg and Crisco to leftover mashed potatoes.

Combine flour and potato mixture.

Do not overwork dough.

Roll dough on floured surface to about ½ inch thick.

Use doughnut cutter to cut shapes-although any shape will do.

Deep fry dough at 325degrees until golden brown.

While still hot, shake doughnuts in powdered sugar or a mixture of sugar and cinnamon.

Try adding a dash of nutmeg to the recipe for extra flavor.

Pairs Well With


When I was little my grandma made the best donuts from left-over mashed potatoes. Anytime we were having mashed potatoes, I'd beg her to make extra for the donuts, then guard the potatoes during dinner to assure we had fresh potato donuts the next day! I still love to make them and eat them before adding any icing or sugar, just fresh and hot!

My grandmother got this recipe from her mother, and remembers enjoying them growing up.

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