Tasty Mashed Potato Doughnuts Recipe

5 1 1
Publisher Photo

Tasty Mashed Potato Doughnuts Recipe

Read Reviews
5 1 1
Publisher Photo
For a twist on the normal doughnut, try this recipe. Your family will love them.—Florence Ladwig, Monroe, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 2 cups sugar, divided
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 1 cup cold mashed potatoes
  • 2 large eggs, beaten
  • 2/3 cup whole milk
  • 4-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Shortening or oil for deep-fat frying

Directions

In a bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly. On a lightly floured surface, roll out half the dough to 1/2-in. thickness. Cut into 4x1-1/2-in. strips; roll in flour and tie into knots. Preheat shortening or oil to 375°; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately. Yield: about 2-1/2 dozen.
Originally published as Mashed Potato Doughnuts in Country April/May 1992, p53

  • 2 cups sugar, divided
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 1 cup cold mashed potatoes
  • 2 large eggs, beaten
  • 2/3 cup whole milk
  • 4-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Shortening or oil for deep-fat frying
  1. In a bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly. On a lightly floured surface, roll out half the dough to 1/2-in. thickness. Cut into 4x1-1/2-in. strips; roll in flour and tie into knots. Preheat shortening or oil to 375°; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately. Yield: about 2-1/2 dozen.
Originally published as Mashed Potato Doughnuts in Country April/May 1992, p53

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fltrnjen User ID: 6188803 36986
Reviewed Nov. 5, 2012

"Yum!"

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