Potato Donuts
I only make these lightly spiced Potato Donuts a couple times a year, but my family loves it when I do. This recipe makes a donut with a nice texture, and naturally, the potato makes the donuts healthier, right? (Well, ok, so not really – they are still fried in oil.)
Potato Donuts
1 cup freshly mashed potatoes
3-4 cups flour
3/4 cup sugar
1 Tb. baking powder
1 tsp. kosher salt or 3/4 tsp. table salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
3 Tb. butter, diced
2 eggs
1 cup milk
1/4 tsp. vanilla
Vegetable oil for frying
Mash the potatoes well so there are no lumps. You can use unflavored plain potato flakes if you have to, using about 1/2 cup flakes and 1/2 c. water. In a large bowl, mix together the potatoes and 3 cups of flour. Add the sugar, baking powder, salt, and spices. Stir. Cut in the butter until it is well incorporated. Stir in the eggs and milk. The dough will be sticky. Add a little flour at a time as needed, mixing well, until the dough resembles soft biscuit dough. Mix the dough until smooth.
Turn the dough onto a floured surface, and roll out to a 9 inch circle, about 1/3 inch thick. Cut out rings using a floured donut cutter, or use a small 1 to 1-1/2 inch circle to cut out donut holes. Gather the scraps and roll the dough out again, cutting more donuts or donut holes. Repeat until the dough is gone.
Heat about three inches of oil in a deep pan to 360° F. Use a slotted metal spoon or fry basket to carefully lower the donuts into the hot oil. Cook three donuts at a time. Fry the donuts for about 5 minutes, turning frequently to ensure even browning, until they are a beautiful golden color. Remove from oil and place them on paper towels to drain and cool.
Top with powdered sugar immediately or cool the donuts and then dip them in a simple glaze made with melted butter, powdered sugar and enough hot water to create an icing with a glazing consistency.
Makes about 18 donuts or 30 donut holes.
Melinda's Notes: I usually only make donut holes, not actual donuts, since they are easier to fry. Eat these on the same day that you make them. If you make too many or need to keep them for later, freeze them as soon as possible, and they'll taste great when you thaw them.
I took this picture four weeks ago, and just got around to posting it today. My son just came up and looked over my shoulder then ran into the kitchen. Then he came back sad that someone had eaten all the donuts. I had to tell him that this was an old photo. My daughter came up during the conversation, and said "Potato? They have potatoes in them? Are you kidding?" Ha ha.
Potato Donuts
1 cup freshly mashed potatoes
3-4 cups flour
3/4 cup sugar
1 Tb. baking powder
1 tsp. kosher salt or 3/4 tsp. table salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
3 Tb. butter, diced
2 eggs
1 cup milk
1/4 tsp. vanilla
Vegetable oil for frying
Mash the potatoes well so there are no lumps. You can use unflavored plain potato flakes if you have to, using about 1/2 cup flakes and 1/2 c. water. In a large bowl, mix together the potatoes and 3 cups of flour. Add the sugar, baking powder, salt, and spices. Stir. Cut in the butter until it is well incorporated. Stir in the eggs and milk. The dough will be sticky. Add a little flour at a time as needed, mixing well, until the dough resembles soft biscuit dough. Mix the dough until smooth.
Turn the dough onto a floured surface, and roll out to a 9 inch circle, about 1/3 inch thick. Cut out rings using a floured donut cutter, or use a small 1 to 1-1/2 inch circle to cut out donut holes. Gather the scraps and roll the dough out again, cutting more donuts or donut holes. Repeat until the dough is gone.
Heat about three inches of oil in a deep pan to 360° F. Use a slotted metal spoon or fry basket to carefully lower the donuts into the hot oil. Cook three donuts at a time. Fry the donuts for about 5 minutes, turning frequently to ensure even browning, until they are a beautiful golden color. Remove from oil and place them on paper towels to drain and cool.
Top with powdered sugar immediately or cool the donuts and then dip them in a simple glaze made with melted butter, powdered sugar and enough hot water to create an icing with a glazing consistency.
Makes about 18 donuts or 30 donut holes.
Melinda's Notes: I usually only make donut holes, not actual donuts, since they are easier to fry. Eat these on the same day that you make them. If you make too many or need to keep them for later, freeze them as soon as possible, and they'll taste great when you thaw them.
I took this picture four weeks ago, and just got around to posting it today. My son just came up and looked over my shoulder then ran into the kitchen. Then he came back sad that someone had eaten all the donuts. I had to tell him that this was an old photo. My daughter came up during the conversation, and said "Potato? They have potatoes in them? Are you kidding?" Ha ha.
Beautiful! I don't generally care for donuts, but I'd definitely make an exception in this case!
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