Best Glazed Mashed Potato Doughnuts Recipes

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NO-FRY POTATO DOUGHNUTS



No-Fry Potato Doughnuts image

Jill Shramek of Powell, Wyoming adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. "They are the best baked doughnuts you'll ever eat," she promises. "They're tender and terrific."

Provided by Taste of Home

Time 1h5m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

3 medium potatoes, peeled and quartered
1 cup warm 2% milk (70° to 80°)
2 eggs, lightly beaten
3/4 cup shortening
1/2 cup sugar
1 teaspoon salt
4-1/2 cups bread flour, plus additional flour if neccessary
2-1/4 teaspoons active dry yeast
TOPPING:
3/4 cup sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter, melted

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.), In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes., Bake at 350° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.

Nutrition Facts : Calories 173 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

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.

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.

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.

PENNSYLVANIA DUTCH POTATO DOUGHNUTS



Pennsylvania Dutch Potato Doughnuts image

My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield about 4 dozen.

Number Of Ingredients 13

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup whole milk
3 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 to 6 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
5 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
Optional: Food coloring and sprinkles

Steps:

  • In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-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. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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.

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