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Potato Doughnuts

Super soft and fluffy, these Potato Doughnuts is an absolute classic recipe. Made using mashed potatoes as one of the ingredients to create a soft textured doughnut.

Potato Doughnuts

 

You are probably thinking, why on earth are there mashed potatoes in the doughnuts? Well, The mashed potatoes are actually the ingredient creating the magic in this recipe. 

It adds moisture to the dough, which contributes to the amazingly soft, light and fluffy texture. 

In addition to the amazing taste and texture of these doughnuts, it is really easy to make. Although the recipe has yeast in it, there is no 10-minute kneading involved. Means that you can give those arms a rest today. 

But hey, if you are here for an upper arm workout, go ahead and try out some of my bread recipes.  Guaranteed to firm upper arms while creating a great loaf of bread for your dinner too 😉

HOW DOES POTATO DOUGHNUTS TASTE?

 You really want to know if it tastes like mashed potatoes, don’t you? 

The answer to that is a big  NO, it does not. Like I mentioned, earlier, the mashed potatoes are just an ingredient, which contributes largely to the soft and light texture of the doughnuts.

So forget about serving these doughnuts with sausage and baked beans or whatever you serve with mash. Instead, pair the delicious taste and great texture of this recipe with your favourite toppings. 

For the crowning glory, how about giving some of the following a try.

DELICIOUS SWEET TOPPINGS

  1. After frying, Dip the doughnuts in melted white or dark chocolate
  2. Add some fun and colour with sprinkles over the melted chocolate
  3. Roll the warm doughnuts in a mixture of cinnamon sugar
  4. Drizzle a glaze over the fried doughnuts.                          

Potato Doughnuts

CREATE THE PERFECT POTATO DOUGHNUTS 

The following will ensure perfect doughnuts:

The water, milk and mashed potatoes should be warm. Not too hot or cold as this will affect the yeast. The right temperature ensures that the dough rises well

Make sure that the yeast is fresh and not past the expiry date.

The mixed dough should be left covered in a warm place to rise for at least 40 minutes.

Potato Doughnuts

Can I make these doughnuts without eggs?

Yes, these doughnuts can be made without eggs. 

Buttermilk is a great substitute for the eggs in the doughnuts

If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to 1/4 cup ( 60ml) milk. Allow standing for 5 minutes before adding to the recipe in place of eggs or buttermilk.

Making the potato doughnuts

This is the easy part, the difficult part is trying not to eat all the doughnuts at once 🙂

COMBINE THE DRY INGREDIENTS

In a large bowl, mix together the yeast, sugar, flour, and salt.

COMBINE THE WET INGREDIENTS

In a separate bowl or pan mix together the warm water, melted butter hot mashed potatoes, warm milk, and buttermilk or egg

COMBINE THE WET AND DRY INGREDIENTS

Potato Doughnuts

Combine the wet and dry ingredients and mix until you have a soft dough.

Cover the dough and leave to rise in a warm place for 40 minutes.

Punch down the dough and turn it out onto a well-floured surface.

Press or roll out a 1/2 inch ( 1 1/2cm) thick. Cut out using a doughnut or cookie cutter. 

Place the cutout doughnuts onto a tray and leave to rise again for about 15 to 20 minutes.

Potato Doughnuts

Using a deep pan, add sufficient oil to deep fry the doughnuts.

Allow the oil to heat up to between 350°F – 370°F ( 176°C – 185°C ) before frying the doughnuts.

Deep fry the doughnuts for about 1 minute on each side, until cooked and golden brown.

Drain the doughnuts on paper towel and top as preferred.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing doughnut recipes

Baked Doughnuts

No Yeast Soft Doughnut Recipe

Soft Homemade Doughnuts 

Nutella Filled Doughnuts

Still hungry for more?

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Potato Doughnuts

Potato Doughnuts

5 from 3 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 1 hour 25 minutes
Servings 12 Doughnuts
Tap or hover to scale
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Super soft and fluffy, these Potato Doughnuts is an absolute classic recipe. Made using mashed potatoes as one of the ingredients to create a soft textured doughnut.

Ingredients

DRY INGREDIENTS

  • 2 teaspoons / 7g instant dry yeast
  • ½ cup / 100gsugar
  • 3 cups / 360g all purpose / cake flour
  • ¾ teaspoon salt

WET INGREDIENTS

  • ½ cup / 125ml warm water
  • â…“ cup /75g melted butter
  • ½ cup / 165g hot mashed potatoes
  • ½ cup / 125ml warm milk
  • ¼ cup buttermilk OR 1 egg SEE NOTE 1

Instructions

COMBINE THE DRY INGREDIENTS

  • In a large bowl, mix together the Yeast, sugar, flour, and salt.

COMBINE THE WET INGREDIENTS

  • In a separate bowl mix together the warm water, melted butter hot mashed potatoes, warm milk, and buttermilk or egg SEE NOTE 2

COMBINE THE WET AND DRY INGREDIENTS

  • Combine the wet and dry ingredients and mix until you have a soft dough.
  • Cover the dough and leave to rise in a warm place for 40 minutes.
  • Punch down the dough and turn it out onto a well floured surface.
  • Press or roll out to ½ inch ( 1 ½ cm ) thick. Cut out using a doughnut or cookie cutter.
  • Place the cut out doughnuts onto a tray and leave to rise again for about 15 to 20 minutes.
  • Using a deep pan, add sufficient oil to deep fry the doughnuts.
  • Allow the oil to heat up to between 350°F - 370°F ( 176°C - 185°C ) before frying the doughnuts.
  • Deep fry the doughnuts for about 1 minute on each side, until cooked and golden brown.
  • Drain the doughnuts on paper towel and top as preferred.

Notes

1. Buttermilk is a great substitute for the eggs in the doughnuts
If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to 1/4 cup ( 60ml) milk. Allow standing for 5 minutes before adding to the recipe in place of eggs or buttermilk.
2. The water, milk and mashed potatoes should be warm. Not too hot or cold as this will affect the yeast. The right temperature ensures that the dough rises well
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie

 

 

More great recipes for you to try:

Movie Style Popcorn
How to make Clarified butter or Ghee
White Chocolate Cake
Microwave Sponge Cake (Egg free, Stays Soft for 3 days)
4 ingredient Cheese and Onion Bread (No yeast)
Air Fryer Doughnuts (yeast based, egg free)
3 ingredient yogurt flatbread
3 ingredient Shortbread
Previous Post: « Condensed Milk Fudge Topped Brownies
Next Post: 2 ingredient Ice Cream Bread »

Reader Interactions

Comments

  1. Neil says

    7th July 2019 at

    5 stars
    I’ve used sweet potatoes to make scones before but mashed potatoes to make donunts? Ingenious! (And delicious too!)

    Reply
  2. Laura says

    8th July 2019 at

    5 stars
    I’ve seen recipes for cinnamon rolls made with potato, Ashika, all to rave reviews. These doughnuts are so tempting, they look so light and fluffy! I may just put my potatoes here instead of the cinnamon rolls! YUM!

    Reply
  3. 2pots2cook says

    9th July 2019 at

    5 stars
    Absolutely so inviting and frugal too since it could be done with mashed potatoes leftovers 🙂 Thank you. xo

    Reply
  4. Peggy says

    15th March 2020 at

    Could this be done in an air fryer?

    Reply
    • Ashika says

      16th March 2020 at

      Hi, Peggy 🙂 Sorry but I have not tried this recipe in an air fryer, so I am not sure how it will turn out. If you do give it a try, I would love to know how it turns out.

      Reply
  5. Emily says

    2nd May 2020 at

    Made a batch today & they were gone before I could even get a pic! So good, definitely making again.

    Reply
    • Ashika says

      8th May 2020 at

      Hi Emily, thank you, I am so glad that you and your family enjoyed this recipe too.
      By the way, I am looking forward to seeing pictures next time you make these donuts 🙂

      Reply
  6. Jenni says

    16th May 2020 at

    Mmmm, I remember having these as a child, a family friend used to make them. I have a batch rising now, can’t wait to share them with my own children!

    Reply
    • Ashika says

      16th May 2020 at

      Hi Jenni 🙂 Arent classic recipes the absolute best? They always bring back great memories. I am glad that you are sharing this deliciousness with your family now too.
      Thank you for giving this recipe a try and I would love to know how they turned out too 🙂

      Reply
  7. Natalie says

    22nd May 2020 at

    Can you make the dough ahead of time and fry the next day?

    Reply
    • Ashika says

      22nd May 2020 at

      Hi Natalie, yes you can make this dough a day in advance. After kneading, allow the dough to rise for an hour. Then punch it down, roll and shape it into donuts. Place the shaped donuts on a tray in the refrigerator and leave overnight. Remove the next day and allow the dough to rise and reach room temperature before frying.
      I hope that this helps answer your question 🙂

      Reply
      • Natalie says

        27th May 2020 at

        Yes, thank you for the quick response and additional instructions! 🙂

        Reply
  8. Carly says

    15th July 2020 at

    So excited to try these! Would these freeze okay? I imagine the glaze would get weird after freezing, so maybe freeze them plain and glaze after thawing? Thanks!

    Reply
    • Ashika says

      16th July 2020 at

      Hi Carly. I am glad that you are going to give these a try 🙂
      To answer your question: Yes these will freeze well without the glaze.

      Reply
  9. Patti says

    29th August 2020 at

    Do these donuts stay soft? I want to fry these in the morning and take to a party in the afternoon, but do not want them to be stale? I find most homemade donuts are only good for a short time after frying.

    Reply
    • Ashika says

      29th August 2020 at

      Hi Patti, donuts are usually best eaten within 1 hour after frying, so I can suggest a few ways that to keep them on the softer side.
      Is it possible that you can fry these at least an hour before taking them to the party?
      If not, then you can fry them in the morning and keep in an airtight container until ready to serve.
      These can also be microwaved for a few seconds to revive the freshness.
      I hope that this helps answer your question 🙂

      Reply
  10. Donna P says

    11th November 2020 at

    It doesn’t mention what type of oil you used. suggestions?

    Reply
    • Ashika says

      11th November 2020 at

      Hi Donna, it is best to use a neutral flavoured oil like canola or sunflower oil 🙂

      Reply

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