Mashed Potato Donuts

One food item that I have always said I was going to try making and never have was fresh cake style donuts.  I often tell myself “this will be the morning that I make it happen” and then I don’t….I decide that mom’s sleep is more important.  The other day I had the realization that the kids and I would love donuts at any time of day and that 4pm donuts would still be just as much of a treat!  For this recipe, I didn’t have plain mashed potatoes waiting to be used in the refrigerator, but just quickly boiled 2 potatoes and made a quick batch.  (most of the time my potatoes have garlic in them anyways).  I let them cool only slightly before making the batter, which also helped to save time and make my donut dreams come true.

These turned out great and they were the perfect treat to have ready when the kids finally came out of the lake after a busy afternoon of water skiing, paddle boarding, and swimming.  These will definitely be something that we make again

Mashed Potato Donuts

  • Servings: varied
  • Difficulty: medium
  • Print

1 and 1/2 cups mashed red potatoes (made with only milk and butter)

1 and 1/2 cups sugar

1/3 cup melted butter

3 eggs

3/4 cup buttermilk

2 teaspoons vanilla extract

4 cups sifted flour, plus more if needed (I have also used a gluten-free mix and it worked great)

2 and 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon iodized salt

(optional to add nutmeg, cinnamon, apple pie spice or anything you like for flavor)

Peanut oil or frying  (you will need a lot)

Powdered Sugar or Granulated Sugar for rolling donuts

Directions:

In a large mixing bowl, use a hand mixer to blend the sugar and potatoes together until they are evenly blended.  Add the butter, eggs, buttermilk, vanilla and blend again.  Gradually add the dry ingredients and blend well.  The dough will soft and should not be sticky.  If necessary, add more flour with your hands.

Turn dough out onto a lightly floured surface and gently roll to 1-inch thickness.  (if you don’t have a rolling pin, don’t worry.  The dough is soft enough that you can just use your hands)  Use a small ring cutter or juice glass to cut donut holes.

Heat oil in a pan until the temp has reached 365 to 375.  Gently place 1-2 donuts in the oil and fry, turning if needed so that they brown on all sides.  Remove from the oil and check the doneness of the donuts.  Adjust temp lower if the donut is not cooked through.  Continue frying 5-8 donut holes at a time until done.  Drain each batch on paper towels and roll in powdered or granulated sugar while they are still warm.  (can be done while the next batch it frying)

Serve warm.  Makes about 48 large donut holes.

For more recipes visit wineandhotdish.com

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