THE CHEF FROM HELL

This particular dish makes a neat offbeat appetizer that will leave your friends and neighbors talking for weeks on end.  "Say, did you hear about those potato doughnuts?"  Once in awhile, I'll tweak this recipe a little bit by adding a small jalapeno pepper (diced fine) and a small amount of grated sharp cheddar cheese to the dough preparation.

Ingredients:

3/4 cup White Sugar

3 1/2 TBS unsalted Butter, softened

2 large Eggs, beaten well

1 cup Whole Milk

3 cups White Flour, sifted

2 tsp baking powder

2 cups cooked Mashed Potatoes

Oil for deep frying

Dry Spice Mix:

1/4 tsp ground Nutmeg

1/4 tsp Celery Salt

1/2 tsp cracked Black Pepper

1 tsp Thyme

1/2 tsp Basil

1/2 tsp Dark Chile Powder

Cooking Procedure: 

Preheat oil in your fryer to 375 degrees

In a food processor, cream the butter and sugar

Add the eggs & milk

Mix well

Set this egg mixture aside

In another large bowl, combine the flour, baking powder & the Dry Spice Mix

Mix well & add the mashed potatoes

Using your hands... mix well

Add the egg mixture to the potato mixture; gently combine the two to achieve a soft dough

Roll out the dough on a cutting board that's been sprinkled with flour (to prevent the dough from sticking)

Using a doughnut cutter, punch out the doughnut shapes

Fry the doughnuts on each side, until they are golden brown

It's best to do small batches of doughnuts in stages to avoid overloading your fryer  To garnish the doughnuts, you can sprinkle on a variety of items, such as sea salt, grated romano cheese or diced fresh herbs

Let's Eat!