You say "potato," we say "delicious"
8 recipes to perk up your potatoes
French-fried, hashbrowned or baked...we love all kinds of potatoes, but sometimes we want to mix it up from the same ol' mashed. What if we took the everyday spud and gave it a special spin?
Say "goodbye" to boring and "hello" to potato perfection. We've found some fantastic new ways to perk up these versatile favorites. From breakfast bites to potato candy, there's a little something for every spud-lover.
Are we potato pioneers? Maybe. Are you going to love these ridiculously tasty recipes? Definitely!
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A quirky classic! These potato doughnuts from 101 Breakfast & Brunch Recipes are a great way to use up leftover mashed potatoes. Simple to put together and with an out-of-this-world taste, you'll never know that these were made from spuds.
2 envs. active dry yeast
1/2 c. warm water
1 c. sugar
3/4 c. shortening
1-1/2 c. mashed potatoes
3 eggs, beaten
2 c. milk
1 T. salt
1 T. lemon extract
6 to 8 c. all-purpose flour
oil for frying
Garnish: cinnamon-sugar, powdered sugar
Dissolve yeast in very warm water, 110 to 115 degrees; set aside. In a separate bowl, blend together sugar and shortening. Add potatoes, eggs, milk, salt, lemon extract and yeast mixture; mix well. Add in flour; mix and knead well until a soft dough forms. Place dough in a greased bowl; cover with a tea towel and let rise in a warm place until double in size, about one hour. Roll out dough 1/2-inch thick; cut with a doughnut cutter. Let doughnuts rise, uncovered, about 30 minutes. In a deep saucepan, heat several inches of oil to 375 degrees. Fry doughnuts, a few at a time, until golden; drain. Sprinkle with cinnamon-sugar or powdered sugar. Makes 4 dozen.