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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.
24 ServingsPrep: 20 min. + chilling Cook: 25 min.


  • 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


  • 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

2 of 2

Mashed Potato Doughnuts (continued)

Directions (continued)

  • on paper towels. Combine remaining sugar and cinnamon; roll
  • doughnuts in cinnamon-sugar while warm. Yield: about 2 dozen.