Mashed Potato Doughnuts Spudnuts 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 - SPUDNUTS



Mashed Potato Doughnuts - Spudnuts image

Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Quick Breads

Time 25m

Yield 48 doughnuts

Number Of Ingredients 10

5 cups flour
7 teaspoons baking powder
1 teaspoon salt
1 1/2 cups mashed potatoes
3 eggs, well beaten
2 cups granulated sugar
1 1/2 tablespoons butter, melted
1 teaspoon grated nutmeg
1 cup milk
oil, for frying

Steps:

  • Sift first three ingredients together.
  • Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
  • Add sifted ingredients and stir until just blended; chill.
  • Preheat the oil to 375F in a large saucepan or stockpot.
  • Place about 1/3 of the dough at a time on a lightly floured board, sprinkle surface lightly with flour and roll to 3/8" thickness (the dough should be just stiff enough to handle; the softer the dough, the more tender the doughnut).
  • Cut with a doughnut cutter dipped in flour.
  • Fry until golden brown.
  • Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.

SPUDNUTS



Spudnuts image

This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.

Provided by Robyn

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 80

Number Of Ingredients 12

4 boiling potatoes, peeled and chopped
3 cups milk
1 cup white sugar
1 cup shortening
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup warm water (110 degrees F/45 degrees C)
4 ½ teaspoons active dry yeast
6 eggs
½ teaspoon ground nutmeg

Steps:

  • In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
  • Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
  • In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
  • Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
  • In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 12.1 g, Cholesterol 14.7 mg, Fat 3.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 3.1 g

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

IDAHO SPUDNUTS



Idaho Spudnuts image

Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 4 dozen.

Number Of Ingredients 12

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1/2 cup canola oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7-1/2 cups all-purpose flour
Additional oil for deep-fat frying
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface 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. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

Nutrition Facts :

HOMEMADE SPUDNUTS AND GLAZE RECIPE



Homemade Spudnuts and Glaze Recipe image

If you are a donut fan, you have to make these Homemade Spudnuts with Glaze. They are so soft, and full of flavor.

Provided by Elyse Ellis

Categories     Dessert

Time 2h

Number Of Ingredients 20

4 cups milk
1 cup sugar
1 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon vanilla
2 packages yeast
1 cup water (potato water after boiling the potatoes)
1 cup mashed potatoes
4 eggs (beaten)
1 Tablespoon salt
12 cups flour
½ cup boiling water
1 pound powdered sugar
2 Tablespoons butter
2 Tablespoons vanilla
1 ½ cups powdered sugar
4 Tablespoons cocoa
3 Tablespoons milk
2 teaspoons pure vanilla

Steps:

  • In a large bowl, mix the sugar, shortening, baking soda, baking powder, vanilla, warm potato water (water that potatoes have been boiled in), and mashed potatoes.In a smaller separate bowl, combine the yeast with hot milk (I microwaved mine for about 2 minutes), then stir in the yeast. Stir until foamy.Let it sit for about 10 minutes. Add it to the larger bowl, that has been mixed and well combined.
  • Mix until well combined. I used a wooden spoon to mix it all together.
  • Let the dough set for about 30 minutes or until it's a little foamy with bubbles all around the edges.
  • Once foamy, add the beaten eggs, salt, and flour.
  • Knead with your hands until well combined.
  • Once kneaded, let rise until double in size (about an hour).
  • Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters).
  • Let rise until double in size.
  • Cook in hot vegetable oil, flipping when one side is golden.
  • While still hot dip in glaze.
  • How to make the glaze: In a medium bowl, whisk together powdered sugar and cocoa powder.
  • Slowly stir in milk and vanilla extract.
  • Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
  • Dip doughnuts in chocolate glaze and let rest to harden slightly.

Nutrition Facts : Calories 334 kcal, Carbohydrate 58 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 265 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving

SAVORY MASHED POTATO DOUGHNUTS



Savory Mashed Potato Doughnuts image

I hear the main ingredient in Krispy Kreme doughnuts is potatoes. Here's a healthier doughnut- baked! From wholefoodsmarket.com

Provided by Roosie

Categories     Breads

Time 57m

Yield 6 dougnuts, 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs russet potatoes, peeled and quartered
1 tablespoon butter or 1 tablespoon margarine
1/2 cup cheddar cheese, grated
1/2 teaspoon salt
fresh ground black pepper
3/4 cup whole grain amaranth
1/2 cup unbleached white flour

Steps:

  • Cook potatoes 20-25 minutes, until soft.
  • Drain well.
  • Mash potatoes with butter, cheese, salt, and pepper.
  • Refrigerate until cold.
  • Preheat oven to 400 degrees.
  • Toast amaranth for 15 minutes, shaking pan occasionally to toast evenly.
  • While amaranth is toasting, work flour into potatoes.
  • Split potato mixture into six equal portions.
  • Roll each portion into a 7 inch rope.
  • Roll each rope in toasted amaranth, then form into a donut shape.
  • Place donuts on a lightly greased cookie sheet, and bake 12 minutes.

Nutrition Facts : Calories 271.4, Fat 6.8, SaturatedFat 3.6, Cholesterol 15, Sodium 278, Carbohydrate 44, Fiber 5, Sugar 1, Protein 9.3

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Top Asked Questions

How do you make the best mashed potatoes doughnuts?
Yields about 15 doughnuts plus holes. Mix the yeast and warm water and leave to proof. Mix together your butter, sugar, hot mashed potatoes, and scalded milk. (I reheat my mashed potatoes with the butter so that the butter will melt). Mix your yeast and water, egg, salt, and one cup of flour. Beat well.
How do you make Spudnuts?
Light and airy, these doughnuts or “Spudnuts” are the perfect treat for any special event or just a weekend with the family. Combine the yeast, water, potato, sugar, shortening, eggs and salt in the bowl of a stand mixer and mix with the paddle attachment until combined. Add 3 cups of the flour and mix until combined.
What's the difference between Spudnuts and mashed potatoes?
While mashed potatoes or potato flour are a unifying theme, recipes run the gamut from cake doughnuts, which owe their rise to chemical leavenings, to yeast-raised doughnuts. Some spudnuts call for butter, while old-fashioned recipes often opt for shortening. The Johnny O’s in Logan, Utah, features Mr. Spudnut on its drive-through menu.
What are raised potato donuts or Spudnuts?
Raised potato donuts or Spudnuts are soft and airy donuts are made by adding mashed potatoes, which makes a soft and tender dough. Many, MANY years ago I found a recipe in my local newspaper for Raised Potato Doughnut or Spudnuts. The recipe was published around Halloween.

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