Leftover Mashed Potato Donuts Recipe By Tasty

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

Time 1h20m

Number Of Ingredients 8

Ingredients

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

Ingredients

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

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

Ingredients

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.

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