Best Potato Donuts Recipes

AUNT KATHY'S OLD-FASHIONED POTATO DONUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
• Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
• Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
• Transfer donuts to a wire rack to cool.

LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY

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!

SWEET POTATO DONUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
• Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
• Pour wet ingredients into dry ingredients and combine, kneading well.
• Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
• Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.

MASHED POTATO DONUTS

Steps:

• Combine lukewarm milk, 1 cup white sugar, mashed potatoes, butter, eggs, salt, and vanilla extract in a bowl.
• Dissolve yeast in warm water in a separate bowl, adding 1 teaspoon sugar for action. Let rise for 10 minutes.
• Combine risen yeast with milk mixture. Mix in 4 cups flour, adding more as needed, until dough is only slightly sticky. Knead on a well-floured surface until elastic and pliable, about 15 minutes.
• Roll dough into a ball and place in a clean, oiled bowl. Cover and let rise for 1 hour.
• Punch down dough and let rise again for 1 hour more.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Roll dough out on a well-floured surface and cut with a donut-shaped cookie cutter.
• Fry donuts in the hot oil, working in batches, until light golden brown on both sides, about 5 minutes. Transfer to a rack to cool for 10 minutes.
• While donuts cool, heat water for glaze in a saucepan over medium-low heat. Add cornstarch and stir until clear and dissolved. Slowly pour in powdered sugar and butter, stirring constantly, until combined.
• Dip cooled donuts in glaze.

POTATO DONUTS, GRANDMA'S RECIPE

Steps:

• 1. In a large mixing bowl combine mashed potatoes, sugar, buttermilk, and eggs, mix well. Stir in butter, baking soda, baking powder, nutmeg, and salt. Then add enough flour to make a soft dough (6 1/2 to 7 cups).
• 2. Turn dough out onto lightly floured surface and knead a few times until smooth. Pat dough out to a rectangle about 3/4 inch thick. Cut doughnuts with a 2 1/2 inch floured doughnut cutter. (Or use a 2 1/2 inch circle cutter and cut center hole with a 1/2 inch round cutter.) Save holes to fry. Pat out other scraps of dough again into a 3/4 inch thick rectangle. Continue cutting out doughnuts and holes until all dough is used.
• 3. Heat 1 inch of oil in a large heavy skillet. Temperature should be 375 degrees. Use a thermometer if possible or try frying a doughnut hole to ascertain correct temperature like Grandma did. Fry doughnuts 2 minutes on each side or until a nice golden brown color. Drain on paper towels. Allow to cool slightly and then frost or sprinkle with powdered sugar or cinnamon sugar.
• 4. For powdered sugar frosting use 3 cups powdered sugar, a pinch of salt, 1/2 teaspon vanilla, and 4 tablespoons of milk. Mix well. Frosting should be quite thin and runny. Drizzle heavily over warm doughnuts on a wire rack. Allow extra frosting to drip off doughnuts and then flip them over and repeat on second side. Let frosting dry before storing in a sealed container like a cookie tin or plastic dish.

OLD-FASHIONED POTATO DONUTS

Steps:

• In a large bowl with an electric mixer, beat butter and sugar until fluffy. Add egg and vanilla and beat until well combined. Add potatoes and buttermilk and beat until smooth. Add 2 cups flour, the baking powder, baking soda, salt, and cinnamon and beat just until evenly mixed. Do not over mix. -- Generously dust your countertop with flour. Place dough on countertop and turn to coat with flour. -- Gently press dough out with your hands to 1/2-inch thickness and cut into rounds using a 3-inch donut cutter or biscuit cutter and 1-inch bottle cap for center hole. Gather scraps of dough and gently press out again as needed until all dough is used. -- In a soup pot, heat shortening over medium heat to 375 degrees, using a thermometer. Working in small batches, cook donuts 2 to 3 minutes per side or until puffed and golden brown on both sides, turning once during cooking. Transfer to a paper towel-lined platter.

POTATO DONUTS

Steps:

• take mashed potato in a bowl; add vinegar, soya sauce, salt n pepper and fresh bread crumb
• make circular donuts of this mixture
• beat the egg and put cumin seeds in it. dip poatato donuts in it. then cover them with dry bread crumb and fry. serve hot with tomato sauce NOTE: the picture is not taken by me, just uploaded this random pic to give an overview