Pioneer
Potato Doughnuts
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick potato doughnuts made with mashed potato, sour milk, and a touch of nutmeg — praised in the 1938 cookbook as delicious and remarkably long-keeping. Deep-fried to a golden finish.
Ingredients
- 4 medium-sized New Brunswick potatoes
- 1 tablespoon butter
- 1 cup sugar
- ½ cup sour milk
- 2 eggs, well beaten
- ½ teaspoon soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- A little nutmeg
- Flour sufficient to roll
Instructions
- Peel and boil the potatoes until soft. Mash smooth and add the butter. Beat until creamy.
- When cool, add the sugar, sour milk, and beaten eggs.
- Mix in the soda, baking powder, salt, and nutmeg. Add enough flour to allow the dough to be rolled out.
- Roll out on a floured board and cut with a doughnut cutter.
- Fry in deep fat until golden brown. Drain on paper and serve.