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Mashed Potato Doughnuts Recipe
Mashed Potato Doughnuts Recipe photo by Taste of Home

Mashed Potato Doughnuts Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling Cook: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 25 min.
MAKES: 24 servings

Ingredients

  • 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

Directions

  1. 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.
  2. Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
  3. 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. Yield: about 2 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Mashed Potato Doughnuts in Best of Country Breads 2000, p95

Reviews for Mashed Potato Doughnuts

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 31, 2014

these doughnuts are awesome!!! all my friends are asking me for the recipe!!

MY REVIEW
Reviewed Feb. 23, 2014

Delicious doughnuts. They taste good without the cinnamon-sugar coating too.

MY REVIEW
Reviewed Mar. 15, 2011

This recipe is of the same type my mother would make for our family in the early 1950's and it is very delicious.

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