Buttermilk Potato Doughnuts

Ingredients

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  • 2 pounds potatoes
  • ½ teaspoon salt
  • 2 to 3 tablespoons butter, melted
  • (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination)
  • (Grated peeled horseradish)
  • Salt and black pepper

  Sub-recipe steps

  1. Scrub clean or peel (if desired): 2 pounds potatoes
  2. If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add: ½ teaspoon salt
  3. Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with: 2 to 3 tablespoons butter, melted; (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination); (Grated peeled horseradish); Salt and black pepper
• 3 ¾ cups (470g) all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon grated or ground nutmeg or cinnamon
• 2 large eggs
• ¾ cup (150g) sugar
• 1 cup (245g) buttermilk
• 4 tablespoons (2 oz or 55g) butter, melted
• 1 teaspoon vanilla
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• Any icing or glaze