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Mashed Potato Doughnuts

We first sampled these yummy treats in New York. Not only are they delicious, they are the perfect way to use leftover mashed potatoes!

Mashed Potato Doughnuts

Package (1/4 Ounce) Active Dry Yeast
1 Cup Warm Buttermilk (110° to 115°)
1-1/2 Cups Warm Mashed Potatoes (Without Added Milk and Butter)
3 Eggs
1/3 Cup Butter, Melted
3 Cups Sugar, Divided
4 Tsp Baking Powder
1-1/2 Tsp Baking Soda
1 Tsp Salt
1 Tsp Ground Nutmeg
6 Cups All-Purpose Flour
Oil for Deep-Fat Frying
1/2 Tsp Ground Tone’s® Ground Cinnamon


  1. In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead.
  2. Cover and refrigerate for 2 hours.
  3. Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
  4. In an electric skillet or deep-fat fryer, heat oil to 360°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm. Yield: about 2 dozen.
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