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
- 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.