🫙 From the Spice Rack
spudnuts
Spudnuts 1 pound russet potatoes, peeled and quartered 2 (1/4 ounce) packages active dry yeast 1 1/2 cups warm milk (110 to 115 degrees F) 1/2 cup vegetable oil 1/2 cup granulated ...
maineasy
Ingredients8 items
Ingredients
- 1poundrusset potatoes, peeled and quartered
- 2(1/4 ounce) packages active dry yeast
- 11/2 cups warm milk (110 to 115 degrees f)
- 1/2cupvegetable oil
- 1/2cupgranulated sugar
- 2eggs
- 1teaspoonsalt
- 71/2 cups all-purpose flour
Directions
- 1
Spudnuts 1 pound russet potatoes, peeled and quartered 2 (1/4 ounce) packages active dry yeast 1 1/2 cups warm milk (110 to 115 degrees F) 1
- 2
Bring to a boil
- 3
cook until tender
- 4
Drain, reserving 1/2 cup cooking liquid
- 5
Cool to 110 to 115 degrees F
- 6
Discard remaining cooking liquid
- 7
Mash potatoes without milk or butter
- 8
In a large mixing bowl, dissolve yeast in reserved cooking liquid