Best 5 Tasty Mashed Potato Doughnuts Recipes
Indulge in a delightful culinary journey with our tantalizing mashed potato doughnuts, a unique and delectable treat that will tantalize your taste buds. These doughnuts are crafted with a blend of mashed potatoes, flour, sugar, and spices, resulting in a soft, fluffy texture and a subtly sweet flavor. We offer three irresistible variations to satisfy every palate:
1. **Classic Mashed Potato Doughnuts**: Experience the timeless simplicity of our classic mashed potato doughnuts, coated in a dusting of powdered sugar for a touch of sweetness.
2. **Maple Bacon Mashed Potato Doughnuts**: Embark on a savory adventure with our maple bacon mashed potato doughnuts, adorned with crispy bacon bits and drizzled with a sweet and tangy maple glaze.
3. **Chocolate-Dipped Mashed Potato Doughnuts**: Surrender to the decadence of our chocolate-dipped mashed potato doughnuts, featuring a rich chocolate ganache that perfectly complements the delicate potato flavor.
These mashed potato doughnuts are a symphony of flavors and textures, offering a delightful contrast between the soft, airy dough and the crispy exteriors. Whether you prefer the classic, savory, or chocolatey variation, our recipes guarantee an unforgettable culinary experience. Embark on this delightful journey and create these delectable treats in the comfort of your own kitchen.
LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY
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
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
ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
DELICIOUS POTATO DOUGHNUTS
I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. -Pat Davis, Beulah, Michigan
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. , In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels. , For frosting, combine the confectioners' sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.
Nutrition Facts : Calories 226 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 185mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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 DONUTS
Steps:
- Combine lukewarm milk, 1 cup white sugar, mashed potatoes, butter, eggs, salt, and vanilla extract in a bowl.
- Dissolve yeast in warm water in a separate bowl, adding 1 teaspoon sugar for action. Let rise for 10 minutes.
- Combine risen yeast with milk mixture. Mix in 4 cups flour, adding more as needed, until dough is only slightly sticky. Knead on a well-floured surface until elastic and pliable, about 15 minutes.
- Roll dough into a ball and place in a clean, oiled bowl. Cover and let rise for 1 hour.
- Punch down dough and let rise again for 1 hour more.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Roll dough out on a well-floured surface and cut with a donut-shaped cookie cutter.
- Fry donuts in the hot oil, working in batches, until light golden brown on both sides, about 5 minutes. Transfer to a rack to cool for 10 minutes.
- While donuts cool, heat water for glaze in a saucepan over medium-low heat. Add cornstarch and stir until clear and dissolved. Slowly pour in powdered sugar and butter, stirring constantly, until combined.
- Dip cooled donuts in glaze.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 32.6 g, Cholesterol 28.8 mg, Fat 6.4 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 137.3 mg, Sugar 14.6 g
Tips:
- For a lighter doughnut, use skim milk instead of whole milk and egg whites instead of whole eggs.
- To get the perfect mashed potato texture, use a potato ricer or food mill to remove any lumps.
- If you don't have a potato ricer or food mill, you can mash the potatoes by hand until they are smooth.
- Be careful not to overmix the dough, as this will make the doughnuts tough.
- If the dough is too sticky, add more flour until it is no longer sticky.
- If the dough is too dry, add more milk until it is smooth and pliable.
- Let the doughnuts rise in a warm place until they are doubled in size.
- Fry the doughnuts in hot oil until they are golden brown.
- Drain the doughnuts on paper towels to remove any excess oil.
- Serve the doughnuts warm with your favorite toppings, such as powdered sugar, cinnamon sugar, or maple syrup.
Conclusion:
Mashed potato doughnuts are a delicious and unique twist on the classic doughnut. They are made with mashed potatoes, flour, sugar, eggs, and baking powder. The mashed potatoes give the doughnuts a light and fluffy texture, while the flour, sugar, and eggs provide structure and sweetness. The doughnuts are fried until they are golden brown and then served warm with your favorite toppings.
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