Delicious Potato Doughnuts
Submitted by kasperjr
Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.
YIELD
48 servingsPREP
20 minCOOK
20 minREADY
40 minMashed potatoes in a doughnut might sound strange, but one bite and you’ll understand why old-fashioned bakers swore by them.
The potato makes these doughnuts impossibly soft and moist, with a tender crumb that stays fresh longer than a standard fried doughnut. Buttermilk adds tang and lift, and a whisper of nutmeg gives them that warm, bakery-shop fragrance.
Then there’s the frosting: a quick fudge glaze made from powdered sugar, cocoa, melted butter, and boiling water. Dip each warm doughnut in and watch it set into a glossy chocolate shell.
This recipe makes about 48, so plan to share. Or don’t.
Kitchen Tips
- Use hot mashed potatoes (made with milk and butter) for the best texture. Cold potatoes create lumps in the dough
- Add the flour gradually. You want a soft, slightly sticky dough. Too much flour makes them dense and cakey
- Fry in about an inch of oil and flip after 2 minutes per side. They should be deep golden brown
- Dip in the frosting while the doughnuts are still warm so the glaze adheres and sets with a nice sheen
Ingredients
Directions
In a large bowl, combine potatoes, sugar, buttermilk and eggs.
Stir in butter, baking soda, baking powder, nutmeg, salt and enough of the flour to form a soft dough.
Turn onto a lightly floured surface; pat out to ¾ inch thickness.
Cut with a 2½ inch floured doughnut cutter.
In an electric skillet, heat 1 inch of oil to 350℉ (180℃).
Fry the doughnuts for 2 minutes per side or until browned.
Place on paper towels.
For frosting, sift sugar, cocoa and salt into a large bowl.
Stir in water, butter and vanilla.
Dip tops of warm doughnuts in frosting.
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