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Spudnuts

Spudnuts were a childhood favorite. Making some of my own has been on my to-do list for awhile and I finally got to the task. I used this recipe from Taste of Home. Be forewarned, this recipe makes a lot of dough, equivalent to two loaves of bread. Unless you have a large crew to feed and are blissfully unconcerned about obesity or cardiac health, you might want to try a half recipe. Spudnuts make use of an old baking trick by adding mashed potatoes to make the dough moister. I substituted buttermilk for whole milk. I also added freshly ground nutmeg. I mixed the dough by hand to avoid making the donuts tough.
I cut the donuts with my trusty cutter and into the oil they went.
A few minutes later, I coated them with a glazed coating made of powdered sugar, water, and a little lemon. The donuts were certainly moister and with a denser, richer body than a regular donut. They didn't rise quite as much as I would have liked but overall this was a very successful experiment.
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