Title: Route 66 Potato Doughnuts
Categories: Donuts American
Yield: 48 Servings

6	c	Flour
1 1/2	tb	Baking Powder
1	ts	Salt
1	ts	Nutmeg
3		Eggs
2	c	Sugar
1 1/2	c	Mashed Potatoes -- warm
6	tb	Melted Shortening
3/4	c	Milk
		Oil -- for frying

Sift flour with baking powder, salt, and nutmeg. Beat eggs and add sugar, potatoes, and shortening. While continuing to stir, add dry ingredients and milk, mixing only until flour disappears. Chill dough for at least 1 hour. Place about half the dough on a lightly floured pastry cloth. Roll to 1/2-inch thickness. Cut with doughnut cutter and fry doughnuts in hot oil (360 F) until lightly browned; turn and fry other side. Drain on paper towels and sprinkle with powdered sugar, if desired. Makes 4 dozen doughnuts.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7

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