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Feather-Light Doughnuts

When I was growing up, our farm family always had an abundance of mashed potatoes at the supper table. We loved to use leftovers in these fluffy doughnuts. —Darlene Alexander, Nekoosa, Wisconsin
  • Total Time
    Prep: 20 min. + rising Cook: 20 min.
  • Makes
    about 2-1/2 dozen

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm milk (110° to 115°)
  • 1 cup cold mashed potatoes
  • 1-1/2 cups sugar, divided
  • 1/2 cup canola oil
  • 2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 5-1/2 to 6 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Additional oil for deep-fat frying

Directions

  • In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes.
  • Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.
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