SpudNuts are the ultimate twist to the classic donut. They are made with potatoes and have that creamy, soft texture we all love in a donut.
- 2 1/2 Cups Bisquick
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon nutmeg
- 1/4 Cup shortening
- 1 Cup sugar
- 2 eggs
- 3/4 Cups mashed potatoes
- 1/2 Cup milk
- 9 Cups oil for frying
- Sugar, for coating
Sift together the Bisquick, baking soda, salt, and nutmeg. Set aside.
In a separate bowl, cream together the shortening and sugar. Add eggs and mashed potatoes to the mix. Measure out the milk.
Add the flour mix alternately with the milk to the creamed mixture beginning and ending with flour.
The dough will be soft — almost like a drop biscuit dough. Cover and refrigerate overnight, if you don't want to make them right away.
Turn dough out onto a well floured surface and knead a few times. Roll the dough until its about 1/2 inch thick.
Dip a donut cutter in flour and cut out donuts.
Heat fat to 365 degrees. Fry donuts about 2 minutes on each side or until golden brown. Drain on brown paper or paper towels.