Harrold & Ruby go to Kinsey

 

Kinsey is an unincorporated community just outside of Miles City in eastern Montana. It’s population is approximately 135 people. Harrold and Ruby moved to Kinsey in 1942 because of Roosevelt’s WPA (Works Progress Administration). My Papa (Larry) was pretty young at the time, only about 5. I asked him if he remembered anything about moving, since he was so young. He responded that he remembered loading up everyone in the 1934 Ford four-door sedan and a grain wagon to take to Kinsey. After another moment, he also said that when they got to Miles City, they opened the door and their three-legged dog jumped out of the car and ran, they never found him. I gotta say, not a great start! The Scanlans were given 80 acres in Kinsey, and for 2 years lived on this government farm land. When the Scanlans got to this farm however, their house was not quite finished. So the family stayed in the hog houses for the summer of 1942 until their house was finished!

In 1944 the Scanlan family moved to what the rest of us consider the family farm, a three bedroom house on 5000 acres. My papa moved from Kinsey to Las Vegas, then to Colorado for 6 or 7 years (where my dad was born), then finally back to Kinsey in 1967. Fun fact: The Miles City school system had a Scanlan kid in the schools consecutively from 1942 to 1983, starting with Clayton and ending with Larry’s son Greg! I can only imagine how many gray hairs those poor teachers had!

The Scanlan farm was later sold. This was when Larry moved to Fort Peck, and how I eventually ended up there! The rest of the family has scattered all over, but even those of us who have never set foot on the family farm feel a strong connection to the entire area.

NOW- I know you guys have all been waiting for another of my great-grandmas famous recipes! This week is a super fun one, and I remember making my own memories with Aunt Marilyn because of this recipe! It’s…. potato doughnuts!! I remember when Aunt Marilyn said we were going to make these, my first summer staying with her and Uncle John. I am not a super huge fan of potatoes, so I was really worried these were going be super gross. BUT- these so quickly became one of my favorites of Ruby’s recipes! To me it’s exactly how I envision Ruby and her cooking. It’s using what you have in the best way you can and making it amazing. Plus, when asking Papa about his favorite foods he told me about Ruby’s garden and how it was FULL of potatoes because the kids loved potatoes! With this recipe, it makes potatoes edible for literally every meal. I mean, whatever floats your boat!

This recipe is super fun because it is really customize-able because of the doughnut topping options. The potato taste doesn’t really come through in the doughnuts, so you can top it with whatever you want without having to worry about it tasting weird.

I hope you all enjoyed this edition of the #LegacyCookingProject! Do you have your own family recipes you want to share? Did you make this one? Let us know in the comments!!

Print Recipe
Great Grandma's Potato Doughnuts
I remember making this recipe and some memories with my Aunt Marilyn because of this recipe, and I can't wait for you to make your own memories!
Course Breakfast
Prep Time 1 hour
Cook Time 1 hour
Passive Time 2.5 hours
Servings
doughnuts
Ingredients
Doughnuts
Chocolate Frosting
Maple Frosting
Classic Glaze
Course Breakfast
Prep Time 1 hour
Cook Time 1 hour
Passive Time 2.5 hours
Servings
doughnuts
Ingredients
Doughnuts
Chocolate Frosting
Maple Frosting
Classic Glaze
Instructions
Doughnuts
  1. Mix together yeast, warm water, potato water, sugar, and 1 cup of flour. Set until bubbly (yeast dissolved)
  2. Add mashed potatoes, 5 cups of flour, nutmeg, butter, and eggs. For flour, add 3 cups, stir with beater, then add the last 2 cups and stir with dough hook.
  3. Mix well and knead more flour in if needed. The dough should be light and a little sticky.
  4. Let rise to double in a bowl.
  5. Roll out 1/3 inch thick on floured board and cut out (in bars or round shapes). Place on cookie sheet and let rise again.
  6. Fry in hot canola oil 2.5 inches deep. Grandma always turned her doughnut over as soon as she put them into the oil, then let each side brown.
  7. Roll in sugar (granulated or powdered sugar), or frost with frosting after doughnuts are cool.
Chocolate Frosting
  1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
Maple Frosting
  1. Whisk together the icing ingredients. Dip the dome-iest side of the doughnuts into the icing and spread it out if necessary. Allow to stand for 10-15 minutes before serving.
Classic Glaze
  1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
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