Leftover Mashed Potato Donuts

Leftover Mashed Potato Donuts

3.8(156)

Why waste your leftover mashed potatoes when you can make these mashed potato donuts instead? The milk, butter, and salt in your mashed potatoes makes these donuts even tastier, and a roll in cinnamon sugar after frying gives them an irresistible crunch. Depending on the consistency of your mashed potatoes, you may need to add additional flour during kneading, just until the dough is no longer sticky.

Cook Time
50 minutes
Total Time
1 hr 30 min
Yield
18 donuts

Ingredients

  • 3 ¼ cups all purpose flour (405 g), plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, softened
  • ½ cup granulated sugar (100 g)
  • ½ cup brown sugar (110 g)
  • 1 cup mashed potato (325 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (120 mL)
  • 2 qt canola oil (2 L), for frying

Coating

  • 1 cup granulated sugar (200 g)
  • 2 teaspoons ground cinnamon

Nutrition Info

  • Calories 1086
  • Fat 100g
  • Carbs 43g
  • Fiber 1g
  • Sugar 16g
  • Protein 4g

How to Make It

1. Step
Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
2. Step
In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1–2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
3. Step
Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
4. Step
Turn the dough out onto a lightly floured surface. Knead for 1–2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
5. Step
Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
6. Step
Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
7. Step
Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
8. Step
In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
9. Step
Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
10. Step
Eat warm, or let cool completely.
11. Step
Enjoy!

Tags

Casual PartyRolling PinPyrexOven MittsKid-FriendlyItalianMixing BowlNo Bake DessertsHand MixerMeasuring SpoonsSpatulaWhiskDeep-FryLiquid Measuring CupWeeknightDessertsOne Top FriendlyDry Measuring CupsEggsEasyComfort FoodStove Top

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