Leftover Mashed Potato Donuts
- 3 ¼ cups all-purpose flour (405 g), plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon nutmeg powder
- 8 tablespoons unsalted butter, softened
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (110 g)
- 1 cup mashed potatoes (325 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (120 ml)
- 2 quarts canola oil (2 liters), for frying
- 1 cup granulated sugar (200 grams)
- 2 teaspoons ground cinnamon
- Calories 1086
- Fat 100g
- Carbohydrates 43g
- Fiber 1g
- sugar 16g
- Protein 4g
An estimate based on a serving size.
- Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
- In a large bowl, beat butter with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add granulated and brown sugar, mashed potatoes, and cream until combined. Add eggs and vanilla and mix well.
- Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk and stir until almost combined. Add the remaining dry ingredients and finish mixing with a spatula until well combined.
- Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes, adding an additional ¼ cup (30 g) flour as needed, until dough is sticky and no longer sticky.
- Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, dusting the dough with flour as needed.
- Use a 3″ (7 cm) round cutter to cut out the donuts. Use a 1 inch (2 ½ cm) round knife to cut a hole in the center. Place donuts and holes on a baking sheet. Reroll dough pieces and cut out more doughnuts. Refrigerate the doughnuts and holes until ready to fry.
- Heat canola oil in a large pot fitted with a frying thermometer over medium heat until it reaches 375°F (190°C). Place a wire rack on the baking sheet and keep it nearby.
- In a medium bowl, combine sugar and cinnamon. Put it near the wire rack.
- Working in batches, fry the doughnuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. Donut holes will take less time than donuts. Transfer to a wire rack to cool for 1 minute, then carefully add cinnamon sugar.
- Serve hot, or cool completely.