Mashed Potato Doughnuts Recipe

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

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4.5 3 3
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 25 min.

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

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 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

Nutritional Facts

1 each: 335 calories, 12g fat (3g saturated fat), 34mg cholesterol, 285mg sodium, 51g carbohydrate (26g sugars, 1g fiber), 5g protein.

  • 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
  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

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vincygirl User ID: 6963299 90328
Reviewed Aug. 31, 2014

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

MY REVIEW
SweetDreamer User ID: 7678942 31303
Reviewed Feb. 23, 2014

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

MY REVIEW
CakeOne User ID: 4595677 80405
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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