Spudnut Recipe from the 6/5/00 Alumni Sandstorm:
>>From: Joan Eckert Sullens (51)

RE: Spudnut recipe

   In this month's issue of "Taste of Home" there
appears a recipe for Spudnuts. Now I'm sure they won't
measure up to Val's Spudnuts, but for those of us
living away from Richland, it might be fun to try this
recipe. It's on page 39.

Idaho Spudnuts:
1# russet potatoes, peeled and quartered
2 pkgs. (1/4 oz. ea.) active yeast
1 1/2 C warm milk
1/2 C vegetable oil
1/2 C sugar
2 eggs
1 t salt
7 1/2 C all-purpose flour
oil for deep fat frying

Place potatoes in a saucepan and cover with water.
Bring to a boil; cook until tender.
Drain, reserving 1/2 C cooking liquid;
cool to 110 to 115 degrees.  Discard remaining cooking liquid.
Mash potatoes without milk or butter.
In a large mixing bowl, dissolve yeast in reserved cooking liquid.
Add mashed potatoes, milk, oil, sugar, eggs and salt.
Add enough flour to form a soft dough.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rise again until doubled, about 20 minutes.
Roll out on a floured surface to 1/2 in thickness.
Cut with a floured 3 in. doughnut cutter.
In an electric skillet or deep fat fryer, heat oil to 375 degrees.
Fry doughnuts, a few at a time, until golden brown.  

For glaze,
4 C confectioners' sugar
1/3 C water and 1 t vanilla extract.

Combine confectioners' sugar, water and vanilla in a bowl.
Dip warm doughnuts in glaze.  Cool on wire racks.  Yield:  4 dozen.

-Joan Eckert Sullens (51)

Spudnut Wannabe Recipe
Another Spudnut Recipe
Another Spudnut Recipe

Stephen Schraedel ('79) found:
Spudnut Recipe on the AllRecipes.com website.