Name: Mashed Potato Doughnuts
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 large eggs, room temperature -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mashed Potato Doughnuts

1. 1 package (1/4 ounce) active dry yeast -

2. 1 cup warm buttermilk (110° to 115°) -

3. 1-1/2 cups warm mashed potatoes (without added milk and butter) -

4. 3 large eggs, room temperature -

5. 1/3 cup butter, melted -

6. 3 cups sugar, divided -

7. 4 teaspoons baking powder -

8. 1-1/2 teaspoons baking soda -

9. 1 teaspoon salt -

10. 1 teaspoon ground nutmeg -

11. 6 cups all-purpose flour -

12. Oil for deep-fat frying -

13. 1/2 teaspoon ground cinnamon -

How to cook deliciously - Mashed Potato Doughnuts

1. Stage

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.

2. Stage

Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.

3. Stage

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 1 cup sugar and cinnamon; roll doughnuts in cinnamon sugar while warm.