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Potato doughnut
The potato doughnut, sometimes called a Spudnut, is a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts were introduced in the mid-1900s, and a recipe was published in 1938. Potato doughnuts tend to be lighter than flour doughnuts, and are prepared in a similar method to other doughnuts. A chain of Spudnut Shops was established across the United States in the 1950s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia. Much like flour doughnuts, potato doughnuts are often accompanied with coffee.
==History==
Potato doughnuts first arose in the mid-1900s. A recipe was first published in 1938 in the ''Glenna Snow Cook Book''.〔Akron Beacon Journal (2002).〕 A chain of Spudnut Shops was established and spread to more than 500 locations in the United States before being thinned out to around 50 in the mid-2000s.〔Nichols (2006).〕 The originating company eventually declared bankruptcy,〔Smith (2007)〕 but independent stores remain.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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