Mashed Potato Donuts
Mashed potato donuts, aka spudnuts, are an old-fashioned-style doughnut everyone will love! Nothing beats homemade doughnuts.
Servings: 13
Ingredients
- 2 1/2 to 3 cups all-purpose flour plus more for kneading and cutting
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter softened
- 2 eggs
- 3/4 cup mashed potatoes
- 1/2 cup milk
- Vegetable Oil for frying
For the Topping
- 1 cup granulated sugar
- 4 tablespoons ground cinnamon
Instructions
- In a medium bowl, mix together 2 1/2 cups flour, baking powder, salt, and baking soda. Stir in the cardamom and nutmeg and set aside.
- In a large bowl, cream together the sugar and butter, then mix in the eggs and mashed potatoes.
- Alternate adding the flour mixture and milk to the sugar mixture, starting and ending with the flour. The dough will be more like a very stiff batter when finished — add up to 1/2 cup flour, a little at a time, to achieve this consistency.
- Pour vegetable oil into deep fryer or dutch oven and heat oil to 365°F.
- Scoop dough onto a very well floured surface and knead to make stiff enough for rolling and cutting, adding more flour as required to prevent sticking.
- Pat or roll dough 1/2-inch thick and cut out doughnuts and holes. (You can cook the holes or save to reroll the dough scraps.)
- Place clean paper grocery bags on a cookie sheet, for draining doughnuts. (The bags will soak up excess oil.)
- Fry doughnuts in batches for about 2 minutes per side, turning carefully with a wooden chopstick or fork. Drain doughnuts on prepared rack, and repeat with remaining dough, rerolling and cutting as needed.
- Mix together the 1 cup sugar and cinnamon in a shallow bowl. When doughnuts have cooled for about 10 minutes, roll them in the cinnamon sugar and serve.
Notes
- Doughnuts are best the day of, but extras can be stored in a paper bag.
- Adapted from King Arthur Flour.
