Mashed potato donuts
Squishy and fluffy donuts are the best company for your afternoon tea or coffee. And this mashed potato donut recipe will help you make that.
If you love donuts, you’ll want to try this recipe. It’s easy to follow, and it gives you squishy and fluffy donuts, just like how good donuts should be.
The only warning I should mention is that don’t make them too often as they can ruin your diet program.
And this recipe is meant to make the classic donuts. The one you deep fry.
Therefore, I can not claim that this donut is good for our health if we have it too often. So let’s just be sensible.
But if you want moreish donuts with sweetness according to how you like, I strongly suggest you try this recipe.
Because not only do you know what you put in the food, but you can also control how much sugar you put in.
And this recipe can be a way for using up the mashed potato leftovers too. Or, the potato leftovers that you forget to cook.
Yes, because it uses mashed potato as its secret ingredient.
Variety of toppings
Just like any donuts, feel free to decorate and put any toppings you want on them.
Here, I only glazed the donuts with icing sugar that was melted with milk. But you can put chocolate spread or peanut butter with chocolate sprinkles.
You can also dip them in melted chocolate and then sprinkle them with a chocolate sprinkle or with sugar sprinkles.
Or, you can mix caster sugar with cinnamon powder and coat the donuts with the mix. Granted it will taste divine.
And if you dare, you can try the Indonesian way, which is butter and grated mild cheddar cheese.
Just explore your taste buds and experiment with your creativity. For inspiration, you can try these pumpkin spice donuts by Good Things Baking Co, or you can try this cake mix donuts by Upstate ramblings.
Apart from mashed potato as the secret ingredient for the donuts, you only need 6 ingredients. So 7 items are what you need.
- Mashed potato.
- Plain flour/ all-purpose flour.
- Instant yeast.
- Icing sugar/ powdered sugar.
For the potato, I recommend you choose creamy potatoes such as Maris Piper, King Edward, Desiree, or gold Yukon. Basically, the type of potato you get for your mashed potato.
Top tip to make the fluffiest potato donuts
- Leave your mashed potato to completely cool down. If possible, leave it overnight in the fridge. This way, it will have more starch developed.
- Don’t skip working on the dough. 7 minutes is the least amount of time you should put in kneading the dough.
- Make sure you leave the dough to rest in a warm area. If the weather is cold in your area, you can use the oven trick. Put the oven at the lowest temperature and leave the oven door slightly ajar whilst your dough rests in the oven.
- Roll the dough into ½ -¾ inch thickness. Don’t try to roll it too thin.
- Ensure the oil temperature is hot enough but not too hot. You can test it by frying a pinch of dough. If it fries steadily, it means the oil is just right. If it fries rapidly, then you lower the heat.
- As you fry the donuts, carefully spoon the oil over them using a slotted spoon. This will help cook the dough evenly.
This recipe can be your basic recipe to make all sorts of donuts.
Apart from the classic ring shape, you can also make the ball shape in which you put filling once it cools down.
As an idea, you can make a round shape with ¾ inch of thickness. Then insert the custard, chocolate spread, peanut butter, or jam/ jelly into the donuts.
More sweet recipes
Thank you for reading up to this point. I hope you are now thinking of trying this donut recipe. Let me know when you do and share your views in the comments below. Also, feel free to share the post and pin it to your Pinterest.
Before you go, don’t forget to check my other sweet recipes that may interest you as well.
- A less-naughty apple and raspberry crumble.
- Apple crumble cake.
- Dairy-free chocolate brownies.
- Carrot cake loaf.
- Sticky toffee pudding traybake.
Thank you and all the best.
- Mixing bowls.
- Cooking pan
- Potato masher
- Round cookie cutter
- Large frying pan
- 2 medium-sized potatoes.
- 3 cups all-purpose flour (plain flour) and some extra for dusting.
- 2 teaspoons instant yeast
- 3 cups icing sugar/ powdered sugar
- ½ cup + 1 tablespoon margarine.
- 2 eggs lightly beaten.
- ⅓ cup + 2 tablespoons milk.
- Cooking oil for deep frying.
- Steam or boil the potatoes and then mash them until really smooth without any lumps at all. Set aside to cool down.
- Once your mashed potatoes cooled down, put it in a mixing bowl together with yeast, 1 cup (100 grams) of icing sugar, margarine, and eggs. Mix well using a wooden spoon until all blended.
- Then add in the plain flour little by little as you keep mixing.
- You can use your hand to mix and knead.
- Work on the dough by kneading it until it feels smooth, a bit elastic and looks shiny. It takes me about 7-10 minutes to knead the dough. You can also use a stand mixer to mix your dough.
- Put your dough in a greased mixing bowl and cover it with a damp cloth or cling film.
- Keep the bowl in a warm place of your house, away from cold draught. Let the dough rise for about 45-60 minutes.
- When the dough is well-risen, punch at the middle and knead a little bit.
- On a floured surface, roll the dough into ½ inch thick. Use a round cookie cutter to cut the donut shape, and a chopstick to make a hole in the middle.
- When you finished cutting your dough, heat the oil in a deep saucepan or a deep frying pan. You can check the oil temperature by frying a pinch of the donut dough. If it fries quickly, it means your oil is hot enough and ready to use.
- Fry the donuts for about 2 minutes on each side until they’re light golden in colour. Take them out of the pan using a slotted spoon. Place them on a kitchen towel to drain the oil.
- Mix 200 grams/ 7.05 oz of icing sugar with the milk. Whisk it well.
- Take one donut at a time and dip it in a sugar glaze and let it dry on a cooling rack until you finish glazing all the donuts.
- Enjoy your donuts with your favourite cup of tea or coffee. Your choice ?.
- When it comes to rolling the donuts, make sure you don’t go thinner than ½ inch. Because the cooked donuts won’t be as fluffy and tasty. The thinner the dough, the more oil absorbed in it that your donuts will taste too greasy. Trust me, I made that mistake ?.
- Similarly, you don’t want to roll and cut the dough too thick. Because the donuts won’t be able to fry properly. Try your best to cut at ½ inch thickness.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.