Spudnuts
Contributor: Gloria Phister
2002 Cowley Cookbook
2 cups milk, scalded
1/2 cup shortening
1/4 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1 tsp salt
2 T yeast, dissolved in 1/3 cup warm water
3 eggs, beaten
2 cups mashed potatoes
7-8 cups flour
Scald milk, add shortening, sugar, nutmeg, vanilla and mashed potatoes. Let cool. Add well-beaten eggs, yeast, salt and flour. Mix well and knead until smooth. Let rise until double. Roll out about 1/4 to 1/2″ thick. Cut with doughnut cutter. Place spudnuts on floured surface and let rise slightly. Deep fry in cooking oil. Dip in glaze made from powdered sugar, warm water, margarine and vanilla. Place spudnuts on wire rack or wooden spoon handle to drain.