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Mashed Potato Doughnuts

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Yes! You can turn mashed potatoes into doughnuts. As if you needed another good reason to make more mashed potatoes than you need – these doughnuts are what you make with the leftover mashed potatoes you haven’t yet eaten with butter and salt.

So… the leftover leftovers.

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The recipe comes from my friend Caroline, who sings and plays in a retro pop rock band called the Lovebullies, and whose family makes enormous batches of these mashed potato doughnuts every Christmas. Christmas doughnuts seem like a great idea to me – not only are they delicious, you could, if you were so inclined, probably hang them on the tree. And making doughnuts is more of a production than one would generally take on on a regular weekend – which is really what the upcoming holidays are all about. Staying in your PJs until noon, and spending an hour making homemade doughnuts, to be doused in sugar and eaten with large cups of coffee and hot chocolate.

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They’re cake doughnuts – that is, a quick dough risen with baking powder instead of yeast – like banana bread is to a white sandwich loaf, texture-wise. Cake doughnuts (think of the sour cream glazed at Tim Hortons) are denser than yeasted ones, but far easier to stir together, pat and cut while an inch or two of oil heats in a small pot or shallow pan – you don’t need a deep fryer, honest. Nor a thermometer, really – I have one, but rarely pull it out – heat your oil until it’s hot enough that a small scrap of dough sizzles when you dip it in. My aunt would test the oil for her croquettes by dipping the handle of her wooden spoon in – if the oil bubbled around it, it was ready. (If you have a thermometer, aim for around 350F.)

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I don’t have any memories of relatives making doughnuts – and so I decided to be that relative myself. When you have your nephews over on a Saturday afternoon and make them doughnuts? Yeah. They remember.

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The dough itself is spiked with cinnamon and ginger, and so I stuck to just plain sugar in a shallow pan to dip them in while they were still warm, but feel free to spike that sugar with cinnamon, too.

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Of course you can cook the doughnut holes right along with the doughnuts, but to be honest, the scraps are my favourite part – I don’t bother re-rolling them, but just fry the pieces – they wind up with the wonkiest shapes, the most nooks and crannies and crispy bits. And if you eat them all, they don’t count.

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Mashed Potato Doughnuts

Recipe link

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November 23, 2016

Ingredients

1 cup leftover mashed potatoes

1 cup sugar

1 cup milk

2 Tbsp. butter, softened

1 large eggs

2 1/2-3 cups all-purpose flour, plus extra for rolling

1 1/2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ginger and/or nutmeg

1/2 tsp. salt

canola oil, for cooking

regular or icing sugar, for dusting or dousing

Directions

1In a large bowl, mix together the mashed potatoes, sugar, milk, butter and eggs. Add the flour, baking powder, cinnamon, ginger and salt; stir until you have a thick, sticky dough. If you like, refrigerate your dough for an hour or so, or overnight.

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3Generously flour the countertop, place a piece of the dough on it, and shake flour over it before patting about 1/2-inch thick. Cut into rounds with a doughnut cutter while you heat a few inches of oil in a heavy pot until hot but not smoking – you’ll know it’s hot enough when the oil bubbles around a scrap of dough dropped in.

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5Cook the doughnuts a few at a time, without crowding the pot, until golden on both sides, flipping with tongs or a slotted spoon as needed. Transfer to paper towels to drain, then dust in icing sugar or roll in a shallow bowl of regular sugar to coat while still warm. Makes about 3 dozen doughnuts.

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14 comments on “Mashed Potato Doughnuts

  1. Meta
    November 23, 2016 at 11:26 pm

    I like to eat the doughnut holes since there are no calories in holes.

  2. Chef Sous Chef
    November 24, 2016 at 9:15 am

    There always seem to be mashed potatoes left over at the end of the week. I’m always looking for creative ways to repurpose them. This seems too good to be true. Can’t wait to give them a try!

  3. Carolyn
    November 24, 2016 at 11:21 am

    I bought 3 liters of canola oil the other week when it was on sale and have been wanting to try my hand at deep frying. This recipe (and the fact that I won’t need to use a vat of oil) is inspiring me to get started. You’re right – a great project after Christmas. Thanks!

  4. ria
    November 24, 2016 at 5:16 pm

    Leftover mashed potatoes??? Maybe extra, but there are never leftovers! :)

    • Julie
      November 28, 2016 at 7:22 am

      Ha! I always make loads, so that there are!

  5. Anonymous
    November 24, 2016 at 6:09 pm

    I can’t wait to try these. I deeply love mashed potatoes and this transfiguration into doughnuts will take them to a new level of adoration.
    I love your blog. It makes me so very happy.Thanks, Julie!

    • Julie
      November 28, 2016 at 7:21 am

      Aw, that made me so happy!

  6. KathyG
    November 25, 2016 at 3:59 pm

    Spudnuts!

    • Julie
      November 28, 2016 at 7:21 am

      YES! We need to trademark that! 😉

  7. Jackie H
    November 25, 2016 at 9:26 pm

    What type of potatoes would be best for this?

    • Julie
      November 28, 2016 at 7:20 am

      I like using floury russets!

  8. esmeralda
    November 29, 2016 at 9:43 pm

    I tried these. Mine were more like random blobs than doughnuts, but oh, they were delicious. All I have to say is that I ate more than half of the first batch myself, and there wasn’t enough left to go around. So I made another batch. They are to die for. Perfect texture and so tasty. Best doughnuts I’ve ever had, even counting mini-doughnuts. Thanks, Julie!

    • Julie
      November 29, 2016 at 9:45 pm

      Ha – that’s such a great story! you made my day! :)

  9. Linda
    December 7, 2016 at 8:23 am

    Many years ago in Lethbridge there was a hole in the wall outfit called “Spud Nut” and that is what they made – potato doughnuts. They were so awesome.

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