DELICIOUS POTATO DOUGHNUTS
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
Time 1h
Yield 4 dozen.
Number Of Ingredients 18
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.
NORWEGIAN POTATO DOUGHNUTS
When I was a little girl my grandfather, who was a full fledged Norwegian, used to make mashed potato donuts for us on those special times when we got to sleep over at my grandparent's house. These donuts and wearing "angel jammies" (my grandfathers white T shirts) are 2 treasured memories of "Boppa." This recipe tastes very much like what I remember his tasting like. Prep time includes chilling time.
Provided by LAURIE
Categories Breads
Time 1h13m
Yield 24 donuts
Number Of Ingredients 12
Steps:
- Reheat mashed potatoes.
- Stir in the butter or shortening into the potatoes in a small bowl.
- In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
- Stir in the buttermilk and vanilla.
- Stir in the potatoes.
- Stir in the flour, baking powder and soda, salt and nutmeg.
- Cover and refrigerate at least 1 hour.
- Turn dough onto a floured surface and roll to ½ inch thickness.
- Cut with a donut cutter.
- Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
- Heat oil to about 350 degrees.
- Fry donuts in batches but do not crowd in pan.
- Turn once until both sides are browned about 2-3 minutes on each side.
- Transfer with a slotted spoon to paper towels to drain.
- If desired you can roll in sugar or cinnamon sugar or glaze.
- These are best served warm.
RACHEL GOOD'S GLAZED POTATO DOUGHNUTS
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
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.
AUNT KATHY'S OLD-FASHIONED POTATO DONUTS
As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.
Provided by Jennifer
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1059.9 calories, Carbohydrate 31.9 g, Cholesterol 19.8 mg, Fat 103.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 16.7 g, Sodium 258 mg, Sugar 10.9 g
LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY
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
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
PENNSYLVANIA DUTCH POTATO DOUGHNUTS
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
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
Steps:
- Have ready 2 parchment-lined baking pans. Place the 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 the 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 the 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 the yeast mixture, reserved potatoes, and eggs; beat until combined.
- Switch to the dough hook. 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 the dough to a large, lightly greased bowl; cover. Let stand in a warm place until the dough is doubled in size, about 55 minutes.
- Transfer the 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 the dough has risen by about one-third, about 30 minutes.
- Combine the confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together the remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
- In a large, low-sided saucepan over medium heat, heat the oil until a deep-fry thermometer registers 375°F. Drop the doughnuts into the oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towel to drain. Place the drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in the glaze; return to the wire rack. Roll the remaining doughnuts in the cinnamon-sugar mixture until well coated.
SAVORY POTATO DOUGHNUTS
Ready, Set, Cook! Special Edition Contest Entry: A great way to use up leftover mashed potatoes. And who doesn't love warm doughnuts
Provided by blackdogchef
Categories Breakfast
Time 30m
Yield 12 doughnuts, 6 serving(s)
Number Of Ingredients 13
Steps:
- brown off bacon.
- prepare mashed potatoes. Instead of adding in milk or butter add 4 oz of goat cheese.
- Combine all ingredients (a food processor may be used).
- Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour if dough is too sticky or a little milk if too crumbly, until a soft, rollable dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts.
- Cut out doughnut shapes using a doughnut cutter, two biscuit cutters or two glasses (a shot glass is a good size for cutting out the doughnut holes). Dip the cutters in flour before each cut.
- Use a spatula sprayed with non-stick spray to transfer the doughnuts to hot oil (about 370°F). Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature.
- Remove from oil using a slotted spoon and drain on paper towels. Shake in a brown paper bag filled with granulated sugar (cinnamon may be optionally added) or dust with confectioners sugar while still warm.
- For a festive look, drizzle with confectioners icing and sprinkle with colored jimmies.
- Serve warm.
Nutrition Facts : Calories 636.5, Fat 18.5, SaturatedFat 7.9, Cholesterol 86.3, Sodium 817.8, Carbohydrate 100.6, Fiber 2.5, Sugar 34.1, Protein 16.8
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- 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.
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