Grandma Swan's Potato Donuts I've had some requests for my grandmother's potato donut recipe, so here it is. Watch out, though, as they are insanely addictive. I don't make them very often (once a year at most) because I simply can't leave them alone until they're gone.→[More:]

Grandma Swan's Potato Donuts¹

3 eggs
1 1/3 cups of sugar
1/2 tsp vanilla
1 cup mashed potatoes
2 tbsp shortening, melted
4 cups sifted all-purpose flour
6 tsp baking powder
2 tsp nutmeg
1 tsp salt
1/2 cup milk

Beat eggs with sugar until light. Add potatoes and shortening. Sift together dry ingredients; add alternately with milk to potato mixture, beating well after each addition.

Chill 3 hours.

Roll out half the dough at a time, keeping other half chilled. Roll on floured surface to 3/8 inch thick. Cut with floured doughnut cutter.

Chill 15 minutes.

Fry in deep hot fat² at 375 degrees for about 3 minutes, turning once, drain. Dip in sugar.<sup>3

1</sup> Don't blame me if you each gain an average of 37 pounds.

² My mother always poured a half-inch of vegetable oil in her electric skillet and fried them in that, and I do the same in a large frying pan, with the burner turned to medium heat. You will have to keep adding more oil as each successive panful of donuts soaks up a little of the oil. Be careful not to let the oil burn.

³ I never have dipped them in sugar, nor did my mother. They're quite enjoyable and high-calorie enough without it.