Best 5 Mashed Potato Doughnuts Recipes
Mashed potato doughnuts are a delightful and unique treat that combines the comforting flavors of mashed potatoes with the sweet indulgence of doughnuts. This unexpected combination results in a soft, fluffy, and slightly savory doughnut that is sure to surprise and delight your taste buds. Whether you're looking for a fun and creative way to use leftover mashed potatoes or simply craving a new and exciting doughnut experience, these mashed potato doughnuts are a must-try.
This article provides two delectable recipes for mashed potato doughnuts: a classic version and a funfetti version. The classic recipe yields soft and fluffy doughnuts with a hint of potato flavor, while the funfetti version adds a burst of color and sweetness with the addition of rainbow sprinkles. Both recipes are easy to follow and require simple ingredients that you may already have on hand.
So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more of these irresistible mashed potato doughnuts.
MASHED POTATO DOUGHNUTS
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
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.
MASHED POTATO DOUGHNUTS - SPUDNUTS
Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 48 doughnuts
Number Of Ingredients 10
Steps:
- Sift first three ingredients together.
- Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
- Add sifted ingredients and stir until just blended; chill.
- Preheat the oil to 375F in a large saucepan or stockpot.
- Place about 1/3 of the dough at a time on a lightly floured board, sprinkle surface lightly with flour and roll to 3/8" thickness (the dough should be just stiff enough to handle; the softer the dough, the more tender the doughnut).
- Cut with a doughnut cutter dipped in flour.
- Fry until golden brown.
- Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.
GROPHENS (GERMAN MASHED POTATO DOUGHNUTS)
Grophens are an old German "donut." This recipe has been handed down to me from my mom which was handed down to her from her mom. Grophens taste the best when eaten hot right out of the fryer sprinkled with sugar! Grophens can be sugared while hot.
Provided by RATCHMAN
Categories Bread Pastries Doughnuts
Time 2h
Yield 40
Number Of Ingredients 11
Steps:
- Dissolve yeast in lukewarm water.
- Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
- Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
- Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
- Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 15 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 81.2 mg, Sugar 2.7 g
MASHED POTATO DOUGHNUTS
These doughnuts are remarkably light. This is a really easy (and tasty!) recipe. From now on, I'm going to make sure I make extra mashed potatoes just so I have leftovers!
Provided by Heather Isom
Categories Other Desserts
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, beat 3 eggs well.
- 2. Beat in sugar and soft shortening.
- 3. Stir in flour, baking powder, salt, vanilla and mashed potato.
- 4. Chill dough for 1 hour.
- 5. Shape doughnuts and deep fry.
- 6. Glaze doughnuts or sprinkle with cinnamon and sugar when just out of the fryer.
TASTY MASHED POTATO DOUGHNUTS
For a twist on the normal doughnut, try this recipe. Your family will love them.-Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly. On a lightly floured surface, roll out half the dough to 1/2-in. thickness. Cut into 4x1-1/2-in. strips; roll in flour and tie into knots. Preheat shortening or oil to 375°; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately.
Nutrition Facts :
Tips:
- Select the right potatoes: Use starchy potatoes like Russet or Yukon Gold for a fluffy and light texture.
- Cook the potatoes thoroughly: Ensure the potatoes are fork-tender to achieve a smooth and creamy mashed potato base.
- Season the mashed potatoes well: Add salt, pepper, and butter to taste before incorporating them into the doughnut batter.
- Chill the mashed potato dough: Refrigerate the dough for at least 30 minutes to firm it up and make it easier to handle.
- Use a doughnut cutter or cookie cutter: Cut the doughnuts into uniform shapes using a doughnut cutter or a cookie cutter of your desired size.
- Fry the doughnuts at the right temperature: Maintain the oil temperature between 350°F and 375°F to ensure even cooking and a golden-brown exterior.
- Drain the doughnuts on paper towels: After frying, place the doughnuts on paper towels to remove excess oil.
- Glaze or dust the doughnuts: Glaze the doughnuts with a simple sugar glaze or sprinkle them with cinnamon sugar, powdered sugar, or your favorite toppings.
Conclusion:
Mashed potato doughnuts offer a unique and delicious twist on the classic doughnut recipe. By incorporating mashed potatoes into the dough, these doughnuts achieve a soft, fluffy texture and a subtle savory flavor. Whether you prefer them glazed, sugared, or topped with your favorite ingredients, mashed potato doughnuts are sure to satisfy your sweet cravings. Experiment with different flavor variations, such as adding spices like nutmeg or cinnamon to the mashed potatoes or incorporating different extracts like vanilla or almond into the batter. Get creative and enjoy these delectable treats with your loved ones!
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