Breakfast

Potato Cake Doughnuts is for Breakfast, Dessert.

Potato Cake Doughnuts takes 30 minutes to prepare.

Potato Cake Doughnuts takes 45 minutes to cook.

Potato Cake Doughnuts makes 18 servings.

The ingredients for Potato Cake Doughnuts are:

1/4 cup butter
1 cup mashed potatoes
1/2 cup sugar
2 eggs
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon

Here is how you make Potato Cake Doughnuts:

1. Add 1/4 cup butter, cut into bits, to 1 cup hot or reheated mashed potatoes and beat until the butter melts. Add 1/2 cup sugar and 2 eggs. Beat well. Toss or sift 2 cups flour with 2 1/2 teaspoons baking powder, 1 teaspoon salt, and 1/4 teaspoon each nutmeg and cinnamon. Stir into potato mixture to make a soft dough that can be handled. Beat with a wooden spoon for a minute.2. Turn out on a lightly floured board and pat or roll our 1/3 inch thick. Cut with a doughnut cutter (you can fry the holes along with the doughnuts).3. Melt shortening in a saucepan to make a 3 to 4 inch layer of fat; or use oil. Heat the fat to 360?F. Lift the doughnuts with a spatula and slide them gently into the fat. Cook as many at a time as you can without crowding the pan. When the doughnuts come to the surface of the fat, turn them with a long handled fork. Fry until the bottom is richly browned, then turn again and brown the top. Lift from the fat with a fork, drain, and lay on a paper towel to drain thoroughly.4. Serve warm, sprinkled with powdered sugar or coated with a mixture of granulated sugar and cinnamon.5. These keep well, wrapped in plastic or foil in the refrigerator.Serving Size: Makes about 1 & 1/2 dozenNumber of Servings: 18Recipe submitted by SparkPeople user MARSHALYNN952.

The nutritional information for Potato Cake Doughnuts is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 105.1

• Total Fat: 3.1 g
• Cholesterol: 26.1 mg
• Sodium: 226.1 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 0.6 g
• Protein: 2.2 g

The dietary needs meet for Potato Cake Doughnuts is Vegetarian