Best 5 Grophens German Mashed Potato Doughnuts Recipes

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**Grophens: A Culinary Journey Through German Mashed Potato Doughnuts**

Grophens, also known as Kartoffelpuffer, are a delectable treat that holds a special place in German cuisine. These delightful mashed potato doughnuts are a testament to the country's rich culinary heritage, offering a unique blend of flavors and textures. Crispy on the outside and fluffy on the inside, Grophens are a versatile dish that can be enjoyed as a savory snack or a sweet dessert. This article presents a collection of Grophen recipes, each offering a unique twist on this classic German delicacy. From traditional картофеldrücken to modern variations infused with herbs, cheese, or even chocolate, these recipes cater to diverse tastes and preferences. Embark on a culinary adventure as you explore the world of Grophens, discovering the secrets behind their irresistible charm.

Here are our top 5 tried and tested recipes!

GLAZED MASHED POTATO DOUGHNUTS



Glazed Mashed Potato Doughnuts image

These are yummy and gooey doughnuts. On a crisp fall evening, nothing is better than eating one of these doughnuts with a cup of hot cocoa.

Provided by nresch

Categories     Doughnuts

Time 2h20m

Yield 24

Number Of Ingredients 13

1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk, scalded
¼ cup shortening
¼ cup white sugar
1 teaspoon salt
¾ cup mashed potatoes
2 large eggs, beaten
4 cups all-purpose flour, or more as needed
1 (16 ounce) package powdered sugar
6 tablespoons water
1 tablespoon vanilla extract
2 cups oil for frying, or as needed

Steps:

  • Dissolve yeast in warm water.
  • Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
  • Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
  • Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
  • Cover and let rise until doubled in size, about 30 minutes.
  • Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
  • Dip doughnuts in glaze or drizzle over top.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 38.4 g, Cholesterol 16.4 mg, Fat 4.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 127.7 mg, Sugar 21.1 g

APPLESAUCE DOUGHNUTS WITH BUTTERMILK



Applesauce Doughnuts with Buttermilk image

My mom made these when I was a little girl. We would love to help her and of course eat them afterward. Dust with powdered sugar, granulated sugar or cinnamon. Delicious!

Provided by Sue Brown

Categories     Bread     Quick Bread Recipes

Time 50m

Yield 24

Number Of Ingredients 13

2 quarts oil for deep frying
¾ cup white sugar
2 tablespoons butter, softened
2 eggs
¾ cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground mace
½ teaspoon ground cinnamon
½ cup buttermilk
¼ cup confectioners' sugar for dusting

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
  • Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
  • Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 24.7 g, Cholesterol 18.2 mg, Fat 9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 171.7 mg, Sugar 8.6 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.

GERMAN POTATO DOUGHNUTS



German Potato Doughnuts image

My husband got this recipe when he was in a foods class in high school. He wont fix it but asks for these all the time.

Provided by Melissa Damuth

Categories     Sweet Breads

Number Of Ingredients 8

1 c sugar
1 c mashed potatoes
3 c flour
3 tsp baking powder
1/2 c milk
1 egg
1 tsp butter
1/2 tsp salt

Steps:

  • 1. Mix all ingredients.
  • 2. Roll out fairly thick (about 1").
  • 3. Cut in 2" or 3" strips
  • 4. Drop in hot fat and fry until brown. They form interesting shapes as they fry. Roll in powder sugar or cinnamon sugar.

MASHED POTATO DOUGHNUTS



Mashed Potato Doughnuts image

As a special treat in winter, my parents would make a double batch of these doughnuts to welcome us six kids home from school. This recipe from my great-aunt has been handed down through the generations.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm buttermilk (110° to 115°)
1-1/2 cups warm mashed potatoes (without added milk and butter)
3 eggs
1/3 cup butter, melted
3 cups sugar, divided
4 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
6 cups all-purpose flour
Oil for deep-fat frying
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion 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°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 309mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use high-quality ingredients, especially for the potatoes. Yukon Gold or Russet potatoes are good choices.
  • Peel and boil the potatoes until they are very soft, then drain and rice them.
  • Add the flour, eggs, and butter to the potatoes while they are still hot, and mix until well combined.
  • If the dough is too sticky, add more flour. If it is too dry, add more butter or milk.
  • Form the dough into small balls and fry them in hot oil until golden brown.
  • Serve the doughnuts warm, sprinkled with powdered sugar.

Conclusion:

Grophens are a delicious and easy-to-make German treat that is perfect for any occasion. They are a great way to use up leftover mashed potatoes, and they are sure to be a hit with your family and friends. So next time you have some mashed potatoes left over, don't throw them away! Use them to make a batch of Grophens instead.

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