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.


  • 1 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 Nellie’s Free Range Eggs
  • 1/3 cup butter, melted
  • 3 cups sugar, divided
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 6 cups all-purpose flour
  • Oil for deep-fat frying
  • 1/2 teaspoon ground cinnamon


Step 1:

  • 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.

Step 2:

  • Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness.
  • Cut with a floured 3-in. doughnut cutter.

Step 3:

  • 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.

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