Scallion Cheddar Mashed Potato Donuts Recipes

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!

CHEDDAR JALAPEñO SCALLION DOUGHNUTS

Steps:

• Place a rack in the upper third of the oven and preheat to 350 degrees F. Lightly spray a 6-cavity doughnut pan with nonstick cooking spray and sprinkle with 1/4 cup of the cheese; set aside.
• Melt the butter in a medium skillet over medium heat. Continue to cook until the butter is browned and smells nutty, about 5 minutes. Pour the browned butter immediately into a medium heatproof bowl and let cool.
• In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg; set aside.
• Add the egg, buttermilk, scallions and jalapeno to the bowl with the browned butter; whisk together to incorporate. Pour into the bowl of dry ingredients, add the remaining 1/4 cup cheese and stir together just until everything is coated.
• Scoop the batter with a small spoon and another small spoon to push the batter into the prepared pan. Fill each doughnut in the pan three-quarters full with batter then smooth with a rubber spatula. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 13 minutes. (The doughnuts won't look super golden brown at this point.) Remove the pan from the oven and immediately flip the doughnuts out onto a rimmed baking sheet.
• For crispier, extra golden-brown doughnuts (optional): Arrange the doughnuts on the baking sheet cheesy-side up, return them to the oven and switch the oven to broil. The cheese will bubble a bit and the doughnuts will get a little crispy, about 1 minute. Keep a close eye on the doughnuts, since they'll burn easily.
• Best enjoyed warm!

SCALLION MASHED POTATOES

Steps:

• Peel and quarter potatoes, then cover with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter over moderately high heat in a large nonstick skillet and sauté scallion, stirring, until just tender, about 6 minutes.
• Drain potatoes in a colander and return to saucepan. Mash hot potatoes with milk using a potato masher until smooth, then stir in scallion, parsley, salt, and pepper.

MASHED POTATOES WITH SCALLIONS

Steps:

• Preheat broiler.
• Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
• Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.

CHEDDAR & SCALLION MASHED POTATOES

Steps:

• Cook potatoes in boiling salted water for 15-20 minutes, or until tender. Drain well. Return to pan and mash until smooth.
• Beat in scallions, butter and cheese over low heat, until combined and cheese is melted.
• Season with salt and pepper to taste.

MASHED POTATO DOUGHNUTS

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.

MASHED POTATOES WITH SCALLIONS

Steps:

• Peel the potatoes, and cut them into 1-inch cubes. There should be about 6 cups. Put the potatoes into a kettle, and add salt.
• Cover with water and bring to a boil. Cook 10 to 12 minutes or until the potatoes are tender. Remove from the heat.
• Drain the potatoes, and put them through a ricer or a food mill. Add the butter, and beat to blend. Stir in the milk, cream, scallions and pepper. Serve piping hot.