Best Glazed Mashed Potato Doughnuts Recipes

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MASHED POTATO DOUGHNUTS



Mashed Potato Doughnuts image

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.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 309mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

MASHED POTATO DOUGHNUTS



Mashed Potato Doughnuts image

These doughnuts are remarkably light. This is a really easy (and tasty!) recipe. From now on, I'm going to make sure I make extra mashed potatoes just so I have leftovers!

Provided by Heather Isom

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 8

3 eggs
3/4 c sugar
3 Tbsp soft shortening
2 3/4 c flour
4 tsp baking powder
1 tsp salt
2 tsp vanilla extract
1 c mashed potatoes

Steps:

  • 1. In a large bowl, beat 3 eggs well.
  • 2. Beat in sugar and soft shortening.
  • 3. Stir in flour, baking powder, salt, vanilla and mashed potato.
  • 4. Chill dough for 1 hour.
  • 5. Shape doughnuts and deep fry.
  • 6. Glaze doughnuts or sprinkle with cinnamon and sugar when just out of the fryer.

DELICIOUS POTATO DOUGHNUTS



Delicious Potato Doughnuts image

I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. -Pat Davis, Beulah, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 dozen.

Number Of Ingredients 18

2 cups hot mashed potatoes (with added milk and butter)
2-1/2 cups sugar
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
6-1/2 to 7 cups all-purpose flour
Oil for deep-fat frying
FAST FUDGE FROSTING:
3-3/4 cups confectioners' sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1/3 cup boiling water
1/3 cup butter, melted
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. , In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels. , For frosting, combine the confectioners' sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.

Nutrition Facts : Calories 226 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 185mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY



Leftover Mashed Potato Donuts Recipe by Tasty image

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.

Provided by Chris Rosa

Categories     Desserts

Time 1h30m

Yield 18 donuts

Number Of Ingredients 15

3 ¼ cups all purpose flour, 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
½ cup brown sugar
1 cup mashed potato
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 qt canola oil, for frying
1 cup granulated sugar
2 teaspoons ground cinnamon

Steps:

  • Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
  • 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.
  • 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.
  • 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.
  • Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
  • 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.
  • 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.
  • In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
  • 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.
  • Eat warm, or let cool completely.
  • Enjoy!

Nutrition Facts : Calories 1086 calories, Carbohydrate 43 grams, Fat 100 grams, Fiber 1 gram, Protein 4 grams, Sugar 16 grams

RACHEL GOOD'S GLAZED POTATO DOUGHNUTS



Rachel Good's Glazed Potato Doughnuts image

These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

8 ounces russet potatoes, peeled, sliced
1/4 cup warm water, plus 6 tablespoons water
1 tablespoon active dry yeast
1 cup milk, scalded
1/4 cup solid vegetable shortening
3/4 cup granulated sugar
1 teaspoon table salt
2 large eggs, lightly beaten
5 cups all-purpose flour, plus more if needed for dough and for work surface
2 quarts vegetable oil, plus more for bowl
4 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Have ready two parchment-lined baking pans. Place potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass potatoes through a potato ricer or food mill and into a medium bowl; set aside.
  • Place 1/4 cup warm water in a small bowl; sprinkle with yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add yeast mixture, reserved potatoes, and eggs; beat until combined. Fit mixer with the dough-hook attachment. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer dough to a large, lightly greased bowl; cover. Let stand in a warm place until dough is doubled in size, about 55 minutes.
  • Transfer dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until dough has risen by about one-third, about 30 minutes.
  • Combine confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
  • In a large, low-sided saucepan over medium heat, heat oil until a deep-frying thermometer registers 375 degrees. Drop doughnuts into oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towels to drain. Place drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in glaze; return to wire rack. Roll remaining doughnuts in the cinnamon-sugar mixture until well coated.

GLAZED MASHED POTATO DOUGHNUTS



Glazed Mashed Potato Doughnuts image

These are yummy and gooey doughnuts. On a crisp fall evening, nothing is better than eating one of these doughnuts with a cup of hot cocoa.

Provided by nresch

Categories     Doughnuts

Time 2h20m

Yield 24

Number Of Ingredients 13

1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk, scalded
¼ cup shortening
¼ cup white sugar
1 teaspoon salt
¾ cup mashed potatoes
2 large eggs, beaten
4 cups all-purpose flour, or more as needed
1 (16 ounce) package powdered sugar
6 tablespoons water
1 tablespoon vanilla extract
2 cups oil for frying, or as needed

Steps:

  • Dissolve yeast in warm water.
  • Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
  • Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
  • Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
  • Cover and let rise until doubled in size, about 30 minutes.
  • Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
  • Dip doughnuts in glaze or drizzle over top.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 38.4 g, Cholesterol 16.4 mg, Fat 4.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 127.7 mg, Sugar 21.1 g

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