Grandma Eva's Spud-Nuts

Name: Grandma Eva's Spud-Nuts
Ingredients: 1/2 cup mashed potatoes not instant. Use 2 medium size Russet potatoes. Save the potato water; 1/2 cup potato water; 2 Tablespoons active dry yeast dissolved in 1/4 cup warm water; 1/2 cup shortening; 1/2 cup sugar; 2 large eggs; 3 to 4 cups All Purpose Flour; 5 cups sunflower oil or shortening for frying. More as needed; Glaze: 4 cups powdered sugar; 1/2 cup hot water; 1 teaspoon vanilla; 1/8 teaspoon salt

Many of you have fond memories of a Grandma or Great Grandmother making your favorite dish in the kitchen…We loved watching our Great Grandma make spud-nuts in her darling little kitchen with pink countertops! She used to make 100’s of these donuts for all occasions. When we were deciding what to make for this holiday spread…our first thought that came to mind were these melt in your mouth donuts. These donuts are so dreamy delicious and warm and smell good. They also are inexpensive for a crowd! I promise don’t be afraid, even you can make donuts!!!!!! Start making memories this Thankgiving weekend! XOXOXO

Grandma Eva's Spud-Nuts

Rated 3.1 stars by 12 users

Author:

The Food Nanny

Ingredients

1/2 cup mashed potatoes not instant. Use 2 medium size Russet potatoes. Save the potato water
1/2 cup potato water
2 Tablespoons active dry yeast dissolved in 1/4 cup warm water
1/2 cup shortening
1/2 cup sugar
2 large eggs
3 to 4 cups All Purpose Flour
5 cups sunflower oil or shortening for frying. More as needed
Glaze: 4 cups powdered sugar
1/2 cup hot water
1 teaspoon vanilla
1/8 teaspoon salt

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Directions

Peel the potatoes, cut into nickel size chunks. Place potatoes in a small sauce pan and cover with water by 2 inches. Bring to a boil, turn down the heat to low and cook the potatoes until tender, about 13 mins. Drain the water off the potatoes and save 1/2 cup potato water. Set aside.
Mash the potatoes. (with a fork, or a potato masher). Do not add any liquid or seasoning to the potatoes. Let cool and set aside.
Stir the yeast into 1/4 cup warm water in a small bowl. Cover and let rise until foamy, about 10 mins.
With an electric mixer, in a medium size bowl cream together the shortening, sugar, and 2 eggs. Add the yeast mixture, cooled mashed potatoes and the potato water. Stir until combined. Stir in the flour one cup at a time. Make a moderately stiff dough.
Put a drizzle of olive oil in a large bowl for coating and add the mixed dough. Cover with a dish towel. Let rise until double in bulk. About 1 hour and 15 min.

PREPARE THE GLAZE:

In a small, deep bowl mix together the powdered sugar, hot water, vanilla and salt until smooth. Set aside. The deep bowl is easier for dipping the donuts.
Roll dough out onto a lightly floured surface to 1/4 inch thick. Cut with donut cutter. Set the donuts aside on the counter as you cut all the dough. Gather unused dough and roll out again until all the donuts are cut.
Using a skillet or an electric fry pan, fill it 1/2 full with sunflower oil or shortening. Heat to 350 degrees. Oil is ready when you can fry a piece of bread in it quickly and it browns nicely.
When you have cut all the donuts they will be ready to fry. Fry a few donuts at a time quickly until golden brown on both sides. (turning with 2 dinner forks or tongs). Remove immediately to paper towels to let drain for just a minute.
Hold the donut with your fingers and dip in the glaze and place on a cooling rack with wax paper underneath to catch the extra icing that you can re-use. When the glaze has dripped off remove donuts to a platter. Serve warm for best taste. Can re-heat in the microwave ENJOY.

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Grandma Eva's Spud-Nuts