Glazed Mashed Potato Doughnuts Recipes

MASHED POTATO DOUGHNUTS

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.

RACHEL GOOD'S GLAZED POTATO DOUGHNUTS

Steps:

• Have ready two parchment-lined baking pans. Place potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass potatoes through a potato ricer or food mill and into a medium bowl; set aside.
• Place 1/4 cup warm water in a small bowl; sprinkle with yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add yeast mixture, reserved potatoes, and eggs; beat until combined. Fit mixer with the dough-hook attachment. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer dough to a large, lightly greased bowl; cover. Let stand in a warm place until dough is doubled in size, about 55 minutes.
• Transfer dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until dough has risen by about one-third, about 30 minutes.
• Combine confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
• In a large, low-sided saucepan over medium heat, heat oil until a deep-frying thermometer registers 375 degrees. Drop doughnuts into oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towels to drain. Place drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in glaze; return to wire rack. Roll remaining doughnuts in the cinnamon-sugar mixture until well coated.

MASHED POTATO DONUTS

Steps:

• Combine lukewarm milk, 1 cup white sugar, mashed potatoes, butter, eggs, salt, and vanilla extract in a bowl.
• Dissolve yeast in warm water in a separate bowl, adding 1 teaspoon sugar for action. Let rise for 10 minutes.
• Combine risen yeast with milk mixture. Mix in 4 cups flour, adding more as needed, until dough is only slightly sticky. Knead on a well-floured surface until elastic and pliable, about 15 minutes.
• Roll dough into a ball and place in a clean, oiled bowl. Cover and let rise for 1 hour.
• Punch down dough and let rise again for 1 hour more.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Roll dough out on a well-floured surface and cut with a donut-shaped cookie cutter.
• Fry donuts in the hot oil, working in batches, until light golden brown on both sides, about 5 minutes. Transfer to a rack to cool for 10 minutes.
• While donuts cool, heat water for glaze in a saucepan over medium-low heat. Add cornstarch and stir until clear and dissolved. Slowly pour in powdered sugar and butter, stirring constantly, until combined.
• Dip cooled donuts in glaze.