I cannot believe how many people have never had a spudnut! It’s something that needs to be immediately remedied as they are light, puffy, little fried donuts of perfection. Just think about how wonderful potato rolls are and then imagine them as a fried donut. Seriously, you’ll be shoveling cinnamon sugar spudnut donuts into your mouth as fast as you can.
Lately we’ve been completely surrounded by music, which isn’t all that uncommon as we’ve always been a big music family, but now our little one is taking piano lessons which means we’ve got a whole new kind of music going on. It may not be perfect, but good mercy I love it. I took piano lessons when I was little but I was a total doofus and quit. Don’t worry, I did take up something else instead but we will share that story for another day. 😉
So we have one learning the piano and while her timing is a tad off (she’s only been at it for a couple of months) she’s actually doing quite well. I’m so proud of her and I so hope that she sticks with it. Heaven knows I wish I had. In fact, I totally enjoy sitting with her to practice so I can try to learn a little as well.
And I totally plan on one day taking lessons again. I mean, why not? I’m a big believer in continuous education anyway. Have any of you ever taken piano lessons or gave them up and regret it? I looooove music and while dance, gymnastics etc are all wonderful I secretly think every child should be exposed so some kind of music lesson. It’s just so good for them! And did you know that kids in band or that play a musical experiment generally do better in school? Bonus!
Old Fashioned Cinnamon Sugar Spudnut Donuts
- 1 Cup yukon gold potatoes, boiled with skins on
- 1 cup whole milk
- 4 cups of flour
- 1 teaspoon salt
- 3 tablespoons shortening or lard, melted
- 2 teaspoons vanilla
- 1 cup sugar
- *Cinnamon Sugar for dredging
- 5 teaspoons baking powder
- 2 large eggs, beaten slightly
- Allow the potatoes to cool and then mash in a large bowl with skins on until no chunks remain.
- Add the eggs, and milk to the mixture and stir.
- In a small bowl add the sugar and baking powder and whisk to combine. Stir into the potato mixture then add the salt, shortening and vanilla.
- Add the flour 1 cup at a time (you may only need 2 to 3 cups depending on how much potato you used) until a soft, slightly sticky dough forms. Do not knead the dough.
- Heat oil in a cast iron pot to medium high or 375 degrees. Meanwhile, on a floured surface, roll out the dough, about ½" thick. Cut out your donuts and with your hand very near the oil (trust me, it will be less of a chance to splash and burn this way) drop the donuts, a few at a time in the oil. Turn constantly with a metal spider or slotted spoon until golden brown. Drain on a plate with a paper towel and then immediately into cinnamon sugar or desired topping.