A doughnut recipe fit for the weekend — might we suggest enjoying them knowing your to-do list is completely CHECKED OFF, thanks to your Hive Helpers!
1 C sugar
2 C cold mashed potatoes (mashed with milk and butter)
3/4 C buttermilk
2 tbsp butter, melted
1 tsp vanilla or almond extract
4-1/2 C all-purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground nutmeg
1/8 tsp ground ginger
Oil for deep-fat frying
Additional sugar, optional
In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours.
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.