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Potato Doughnuts




  1. Beat mashed potatoes; add melted shortening, beaten eggs and milk.
  2. Sift dry ingredients together and add to liquid. Dough should be soft, yet firm enough to roll.
  3. Divide dough into four parts. Roll out one part at a time to 3/4-inch thickness. Cut with doughnut cutter and drop into deep fat which has been heated to 375 degrees F. Fry until golden brown on both sides.
  4. Drain on absorbent paper.
  5. Shake in a paper bag containing a mixture of sugar and cinnamon or confectioners' sugar.

Yields about 4 1/2 dozen doughnuts.


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