Searching for a unique and delightful treat? Look no further than mashed potato doughnuts, also known as spudnuts! These delectable confections, with their tender and fluffy interiors and crispy exteriors, offer a delightful twist on the classic doughnut. Whether you're a spudnut aficionado or just looking to explore new culinary horizons, this article will guide you through the process of crafting the perfect mashed potato doughnuts from scratch. Discover the secrets to creating light and airy dough, achieving the perfect balance of sweetness and spice, and mastering the art of frying for a golden-brown finish.
Check out the recipes below so you can choose the best recipe for yourself!
MASHED POTATO DOUGHNUTS
As a special treat in winter, my parents would make a double batch of these doughnuts to welcome us six kids home from school. This recipe from my great-aunt has been handed down through the generations.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- 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 375°. 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.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 309mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
MASHED POTATO DOUGHNUTS - SPUDNUTS
Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 48 doughnuts
Number Of Ingredients 10
Steps:
- Sift first three ingredients together.
- Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
- Add sifted ingredients and stir until just blended; chill.
- Preheat the oil to 375F in a large saucepan or stockpot.
- Place about 1/3 of the dough at a time on a lightly floured board, sprinkle surface lightly with flour and roll to 3/8" thickness (the dough should be just stiff enough to handle; the softer the dough, the more tender the doughnut).
- Cut with a doughnut cutter dipped in flour.
- Fry until golden brown.
- Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.
SPUDNUTS
This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.
Provided by Robyn
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 80
Number Of Ingredients 12
Steps:
- In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
- Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
- In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
- Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
- In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 12.1 g, Cholesterol 14.7 mg, Fat 3.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 3.1 g
LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY
Why waste your leftover mashed potatoes when you can make these mashed potato donuts instead? The milk, butter, and salt in your mashed potatoes makes these donuts even tastier, and a roll in cinnamon sugar after frying gives them an irresistible crunch. Depending on the consistency of your mashed potatoes, you may need to add additional flour during kneading, just until the dough is no longer sticky.
Provided by Chris Rosa
Categories Desserts
Time 1h30m
Yield 18 donuts
Number Of Ingredients 15
Steps:
- Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
- In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
- Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
- Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
- Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
- Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
- Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
- In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
- Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
- Eat warm, or let cool completely.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 43 grams, Fat 100 grams, Fiber 1 gram, Protein 4 grams, Sugar 16 grams
IDAHO SPUDNUTS
Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.
Nutrition Facts :
HOMEMADE SPUDNUTS AND GLAZE RECIPE
If you are a donut fan, you have to make these Homemade Spudnuts with Glaze. They are so soft, and full of flavor.
Provided by Elyse Ellis
Categories Dessert
Time 2h
Number Of Ingredients 20
Steps:
- In a large bowl, mix the sugar, shortening, baking soda, baking powder, vanilla, warm potato water (water that potatoes have been boiled in), and mashed potatoes.In a smaller separate bowl, combine the yeast with hot milk (I microwaved mine for about 2 minutes), then stir in the yeast. Stir until foamy.Let it sit for about 10 minutes. Add it to the larger bowl, that has been mixed and well combined.
- Mix until well combined. I used a wooden spoon to mix it all together.
- Let the dough set for about 30 minutes or until it's a little foamy with bubbles all around the edges.
- Once foamy, add the beaten eggs, salt, and flour.
- Knead with your hands until well combined.
- Once kneaded, let rise until double in size (about an hour).
- Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters).
- Let rise until double in size.
- Cook in hot vegetable oil, flipping when one side is golden.
- While still hot dip in glaze.
- How to make the glaze: In a medium bowl, whisk together powdered sugar and cocoa powder.
- Slowly stir in milk and vanilla extract.
- Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
- Dip doughnuts in chocolate glaze and let rest to harden slightly.
Nutrition Facts : Calories 334 kcal, Carbohydrate 58 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 265 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
SAVORY MASHED POTATO DOUGHNUTS
I hear the main ingredient in Krispy Kreme doughnuts is potatoes. Here's a healthier doughnut- baked! From wholefoodsmarket.com
Provided by Roosie
Categories Breads
Time 57m
Yield 6 dougnuts, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes 20-25 minutes, until soft.
- Drain well.
- Mash potatoes with butter, cheese, salt, and pepper.
- Refrigerate until cold.
- Preheat oven to 400 degrees.
- Toast amaranth for 15 minutes, shaking pan occasionally to toast evenly.
- While amaranth is toasting, work flour into potatoes.
- Split potato mixture into six equal portions.
- Roll each portion into a 7 inch rope.
- Roll each rope in toasted amaranth, then form into a donut shape.
- Place donuts on a lightly greased cookie sheet, and bake 12 minutes.
Nutrition Facts : Calories 271.4, Fat 6.8, SaturatedFat 3.6, Cholesterol 15, Sodium 278, Carbohydrate 44, Fiber 5, Sugar 1, Protein 9.3
Tips:
- Use a potato ricer to get the smoothest mashed potatoes for your doughnuts.
- Do not overmix the dough, as this will make the doughnuts tough.
- If the dough is too sticky, add more flour until it is just manageable.
- Fry the doughnuts in hot oil until they are golden brown and cooked through.
- Drain the doughnuts on paper towels to remove excess oil.
- Coat the doughnuts in cinnamon sugar or your favorite topping while they are still warm.
Conclusion:
These mashed potato doughnuts, also known as spudnuts, are a delicious and unique twist on the classic doughnut. They are made with mashed potatoes, which gives them a light and fluffy texture. The doughnuts are then fried until golden brown and coated in cinnamon sugar. They are a perfect treat for breakfast, brunch, or dessert.
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