Mashed Potato Donuts recipe

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Ingredients

1 ½ cups milk, scalded and slightly cooled
1 cup white sugar
1 cup mashed potatoes
⅓ cup unsalted butter, softened
2 large eggs
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons active dry yeast
¼ cup warm water
1 teaspoon white sugar
4 cups all-purpose flour, or more as needed
1 cup vegetable oil for frying, or as needed
½ cup water
1 tablespoon cornstarch
1 cup powdered sugar, or to taste
¼ cup unsalted butter, melted

Nutrition Info

202.3 calories
carbohydrate: 32.6 g
cholesterol: 28.8 mg
fat: 6.4 g
fiber: 0.9 g
protein: 3.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 137.3 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine lukewarm milk, 1 cup white sugar, mashed potatoes, butter, eggs, salt, and vanilla extract in a bowl.

  2. Dissolve yeast in warm water in a separate bowl, adding 1 teaspoon sugar for action. Let rise for 10 minutes.

  3. Combine risen yeast with milk mixture. Mix in 4 cups flour, adding more as needed, until dough is only slightly sticky. Knead on a well-floured surface until elastic and pliable, about 15 minutes.

  4. Roll dough into a ball and place in a clean, oiled bowl. Cover and let rise for 1 hour.

  5. Punch down dough and let rise again for 1 hour more.

  6. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  7. Roll dough out on a well-floured surface and cut with a donut-shaped cookie cutter.

  8. Fry donuts in the hot oil, working in batches, until light golden brown on both sides, about 5 minutes. Transfer to a rack to cool for 10 minutes.

  9. While donuts cool, heat water for glaze in a saucepan over medium-low heat. Add cornstarch and stir until clear and dissolved. Slowly pour in powdered sugar and butter, stirring constantly, until combined.

  10. Dip cooled donuts in glaze.

Recipe Yield

2 dozen donuts

Recipe Note

Amazing homemade donuts just like Grandma used to make.

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