SpudNuts

SpudNuts
Staff Writer
Patricia Stagich

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. 

Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick

4
Servings
4396
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
479g
100%
Sugar
1g
1%
Saturated Fat
52g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
37g
28%
Protein
3g
7%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
328µg
100%
Calcium, Ca
41mg
4%
Choline, total
4mg
1%
Fiber, total dietary
8g
32%
Fluoride, F
26µg
1%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
54mg
8%
Selenium, Se
4µg
7%
Sodium, Na
116mg
8%
Water
57g
2%

Nut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Nut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.