Prep 20 mins
Cook 5 mins
A tasty recipe for mashed potato donuts that I found on Taste of Home (tweaked slightly); they are fluffy on the inside and crisp on the outside. A good way to use up leftover mashed potatoes. NOTE: mashed potatoes include milk and butter
- 1 egg
- 118.29 ml sugar
- 236.59 ml luke warm mashed potatoes
- 59.14 ml buttermilk, plus
- 28.39 ml buttermilk
- 22.18 ml butter, melted
- 4.92 ml vanilla extract or 4.92 ml almond extract
- 532.32 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- oil, for deep-fat frying
- additional sugar (optional) or brown sugar (optional)
- In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to egg mixture and mix well. Cover and refrigerate for 1/2 an hour to two hours.
- Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter OR flour your hands and shape dough into donut shape.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry the doughnuts, a few at a time, until golden-dark brown on both sides; making sure they don't burn, about 2 minutes. Drain on paper towels. Roll the warm doughnuts in sugar/brown sugar combo or confectioners sugar if desired. Yields: about 1 dozen.