Mashed Potato Doughnuts
Total TimePrep: 20 min. + chilling Cook: 25 min.
Makesabout 2 dozen
- 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 on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.
Editor's NoteWarmed buttermilk will appear curdled.
Nutrition Facts1 each: 335 calories, 12g fat (3g saturated fat), 34mg cholesterol, 285mg sodium, 51g carbohydrate (26g sugars, 1g fiber), 5g protein.
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Aug 31, 2014
these doughnuts are awesome!!! all my friends are asking me for the recipe!!
Feb 23, 2014
Delicious doughnuts. They taste good without the cinnamon-sugar coating too.
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.