Mashed Potato Doughnuts
TOTAL TIME: Prep: 20 min. + chilling Cook: 25 min.
YIELD: 2 dozen.
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. —Tammy Evans, Nepean, Ontario
Ingredients
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1 package (1/4 ounce) active dry yeast
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1 cup warm buttermilk (110° to 115°)
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1-1/2 cups warm mashed potatoes (without added milk and butter)
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3 large eggs, room temperature
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1/3 cup butter, melted
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3 cups sugar, divided
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4 teaspoons baking powder
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground nutmeg
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6 cups all-purpose flour
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Oil for deep-fat frying
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1/2 teaspoon ground cinnamon
Directions
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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.
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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.
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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 1 cup sugar and cinnamon; roll doughnuts in cinnamon sugar while warm.
Nutrition Facts
1 doughnut: 295 calories, 8g fat (2g saturated fat), 30mg cholesterol, 309mg sodium, 52g carbohydrate (26g sugars, 1g fiber), 5g protein.
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