Best 3 Delicious Potato Doughnuts Recipes

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Indulge in the delightful symphony of flavors with our delectable potato doughnuts, a harmonious blend of sweet and savory. These culinary creations, crafted with love and expertise, will tantalize your taste buds and leave you craving more. From the classic glazed potato doughnuts, with their irresistible sugary coating, to the indulgent chocolate-dipped variety, each bite promises a moment of pure bliss. For those seeking a delightful twist, our cinnamon sugar-dusted potato doughnuts offer a fragrant and aromatic experience, while the savory potato doughnuts, seasoned with herbs and cheese, provide a satisfying and unique savory treat. Get ready to embark on a culinary journey like no other, as we unveil the secrets behind these irresistible potato doughnuts, ensuring that you can recreate these delectable delights in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

AUNT KATHY'S OLD-FASHIONED POTATO DONUTS



Aunt Kathy's Old-Fashioned Potato Donuts image

As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.

Provided by Jennifer

Categories     Bread     Quick Bread Recipes

Time 2h20m

Yield 20

Number Of Ingredients 12

2 quarts vegetable oil for frying
1 cup white sugar
4 tablespoons shortening
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup instant mashed potatoes
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
  • Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
  • Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
  • Transfer donuts to a wire rack to cool.

Nutrition Facts : Calories 1059.9 calories, Carbohydrate 31.9 g, Cholesterol 19.8 mg, Fat 103.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 16.7 g, Sodium 258 mg, Sugar 10.9 g

PENNSYLVANIA DUTCH POTATO DOUGHNUTS



Pennsylvania Dutch Potato Doughnuts image

My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield about 4 dozen.

Number Of Ingredients 13

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup whole milk
3 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 to 6 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
5 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
Optional: Food coloring and sprinkles

Steps:

  • In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY



Leftover Mashed Potato Donuts Recipe by Tasty image

Why waste your leftover mashed potatoes when you can make these mashed potato donuts instead? The milk, butter, and salt in your mashed potatoes makes these donuts even tastier, and a roll in cinnamon sugar after frying gives them an irresistible crunch. Depending on the consistency of your mashed potatoes, you may need to add additional flour during kneading, just until the dough is no longer sticky.

Provided by Chris Rosa

Categories     Desserts

Time 1h30m

Yield 18 donuts

Number Of Ingredients 15

3 ¼ cups all purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground nutmeg
8 tablespoons unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 cup mashed potato
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 qt canola oil, for frying
1 cup granulated sugar
2 teaspoons ground cinnamon

Steps:

  • Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
  • In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
  • Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
  • Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
  • Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
  • Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
  • Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
  • In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
  • Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
  • Eat warm, or let cool completely.
  • Enjoy!

Nutrition Facts : Calories 1086 calories, Carbohydrate 43 grams, Fat 100 grams, Fiber 1 gram, Protein 4 grams, Sugar 16 grams

Tips:

  • When making the potato dough, use a potato ricer to get the smoothest texture.
  • Be sure to let the potato dough rest for at least 30 minutes before rolling it out. This will help the dough to become more elastic and easier to work with.
  • When cutting the doughnuts, use a sharp knife or biscuit cutter. This will help to prevent the dough from tearing.
  • If you don't have a deep fryer, you can also shallow fry the doughnuts in a large skillet. Just be sure to use enough oil to cover the doughnuts halfway.
  • Be sure to drain the doughnuts on paper towels before serving. This will help to remove any excess oil.
  • For best results, serve the doughnuts warm.

Conclusion:

Potato doughnuts are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With their soft and fluffy texture and sweet and cinnamony flavor, potato doughnuts are sure to be a hit with everyone who tries them. So next time you're looking for a fun and tasty recipe, give potato doughnuts a try!

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