MASHED POTATO DOUGHNUTS
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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
INGREDIENTS
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
INSTRUCTIONS:
- 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.
- Cover and refrigerate for 2 hours.
- Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
- 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.
