Potato Doughnuts

Preparation info
  • Makes about

    4 dozen

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep some of these potato doughnuts in the freezer to serve with coffee


  • c. milk
  • ½ c. shortening
  • ½ c.


  • Scald milk; stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well.
  • Sprinkle yeast over warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla.
  • Sift c. flour with baking powder and salt; add gr