Potato Donuts take mashed potato and give you a donut that will leave remnants of powdered sugar on your finger tips and is the kind of sweet treat you can really only find in the kitchen as these aren't sold many places. Have you ever tried potato donuts? Would love to know your thoughts in the comments below!
Why you'll love this
Soft and fluffy
Thanks to the fluffy mashed potato texture in these, they aren't like your regular donuts with just a little more fluffiness.
Powdered coating
The powdered sugar and little cinnamon make these warm and the kind of thing you'd want to consume during the colder months.
Ingredients and substitutions for the best Potato Donuts
- Plain flour: Plain flour compliments the potato and keeps these light, if you don't have plain flour on hand. You could substitute with bread flour in equal measure as these aren't kneaded for long so should still retain it's texture, though has not been tried.
- Baking powder: The key to our donuts rising is in the quantity of baking powder which doesn’t leave its flavor thanks to being offset with the ground spices.
- Egg: Adding moisture and binding the dough together, the egg helps with rising as they act as a leavening agent as well as giving our donuts that nice light crumb thanks to the fat from the yolks.
- Sugar: Sugar in the dough helps sweeten whilst the sugar in the icing gives this bun it's beloved flavor, it's recommended not to substitute with alternatives as this would change the flavor in the donuts.
- Potato: The finely mashed potato adds a soft texture to this bun and any mashing potato such as a Russet or Yukon Gold will be best here.
- Ground spices: The ground spices add depth of flavor to the donut dough and nuance in our sugar coating.
See recipe card for quantities.
Equipment needed to make this
Mixing bowls: One medium mixing bowl is best to create your dough and a second small one to coat in the powdered sugar.
Greaseproof paper: Small squares of this will help you slide those donuts into the hot oil nice and easily.
Small pot: A small pot will help you cook 2 donuts at a time without using a lot of neutral oil. If you prefer you can use a larger pot which requires more oil to cook more donuts in less time.
Draining tray: Paper towels on a cooling rack will help you drain your donuts fresh out of the pot.
Slotted spoon: A slotted spoon will help you drain your donuts as you lift them out of the oil.
More potato recipes you'll love
How to make Potato Donuts:
Place the flour, baking powder, salt, cinnamon and nutmeg in a large bowl and stir to combine.
In a separate bowl, place the butter and sugar and whisk to combine until smooth. Add the eggs whisk until well combined.
Add the mashed potatoes into the sugar and egg mixture and whisk swiftly until it is a smooth mixture.
Make a well in the flour and pour the potato mixture in. Fold together until it is a dough that holds together.
Refrigerate for two hours.
Lightly flour a flat surface and roll out to a ¼ inch thickness.
Press donut shapes out of the entire dough.
Set a medium saucepan on high heat with a lid on (the oil splatters as it heats up).
Once it is hot (you will see small bubbles) take a slotted spoon and place one doughnut carefully into the hot oil.
Cook until browned on one side, flip and do so with the other side. Continue with the remaining donuts.
Meanwhile, place the confectioner's sugar and cinnamon in a bowl and stir. Set aside.
Remove and place on paper towels to soak some of the oil up, and allowing to cool somewhate before dipping into the confectioner sugar coating.
Repeat the process with the remaining dough, coating up to three times in the sugar, if necessary.
Serve up and dig in!
Potato Donuts
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: Makes 24
- Category: Breads
Description
This potato donuts recipe turns mashed potatoes into a sweet treat and coats in powdered sugar which will make these disappear as fast as any other donut you have tried before.
Ingredients
Donuts
440 grams / 2 ¾ cups plain flour
24 grams / 5 teaspoons baking powder
1 teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
3 eggs
125 grams / ⅔ cup superfine/caster sugar
42 grams / 3 tablespoons butter, softened
229 grams / 1 cup mashed potatoes (2 medium potatoes should equate to a cup of mashed potatoes)
1.5 liters / 6 cups vegetable oil (dependent on the size of saucepan you use, more may be required)
Sugar coating
230 grams / 2 cups confectioners/icing sugar
½ teaspoon cinnamon
Instructions
Potato donuts
- Place the flour, baking powder, salt, cinnamon and nutmeg in a large bowl and stir to combine.
- In a separate bowl, place the butter and sugar and whisk to combine until smooth. Add the eggs whisk until well combined.
- Add the mashed potatoes into the sugar and egg mixture and whisk swiftly until it is a smooth mixture.
- Make a well in the flour and pour the potato mixture in. Fold together until it is a dough that holds together.
- Refrigerate for two hours.
- Lightly flour a flat surface and roll out to a ¼ inch thickness.
- Press donut shapes out of the entire dough.
- Set a medium saucepan on high heat with a lid on (the oil splatters as it heats up).
- Once it is hot (you will see small bubbles) take a slotted spoon and place one doughnut carefully into the hot oil.
- Cook until browned on one side, flip and do so with the other side. Continue with the remaining donuts.
Sugar coating
- Meanwhile, place the confectioner's sugar and cinnamon in a bowl and stir. Set aside.
- Remove and place on paper towels to soak some of the oil up, and allowing to cool somewhate before dipping into the confectioner sugar coating.
- Repeat the process with the remaining dough, coating up to three times in the sugar, if necessary.
- Serve up and dig in!
Notes
Adapted from Potato Donuts
Nutrition
- Serving Size: 1 donut
- Calories: 233 calories per serve
Keywords: donut, potato recipe
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