Real Recipes From Real Home Cooks ®

mashed potato doughnuts

(5 ratings)
Blue Ribbon Recipe by
Heather Isom
Santa Maria, CA

This recipe is great if you have leftover mashed potatoes. It seems odd, but it tastes great. Enjoy!

Blue Ribbon Recipe

We're not sure where the origin of putting mashed potatoes in a doughnut came from. It's pure genius, though. These fried doughnuts are light and fluffy. They're slightly crisp outside and have a soft texture inside. We made a simple glaze for testing, but you can top these however you'd like. A delicious way to use leftover mashed potatoes.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 -8+
prep time 1 Hr
cook time 20 Min
method Deep Fry

Ingredients For mashed potato doughnuts

  • 3 lg
  • 3/4 c
  • 3 Tbsp
    soft shortening
  • 2 3/4 c
    all-purpose flour
  • 4 tsp
    baking powder
  • 1 tsp
  • 2 tsp
    vanilla extract
  • 1 c
    mashed potatoes

How To Make mashed potato doughnuts

Test Kitchen Tips
We found the dough a little sticky even after chilling. We used extra flour to flatten the dough and cut the doughnuts.
  • Beating eggs in a bowl.
    In a large bowl, beat 3 eggs well.
  • Adding sugar and shortening to eggs.
    Beat in sugar and soft shortening.
  • Adding flour, baking powder, salt, vanilla, and mashed potato.
    Stir in flour, baking powder, salt, vanilla, and mashed potato. Chill dough for 1 hour.
  • Cutting rolled-out dough.
    Roll dough on a floured surface and cut doughnuts.
  • Deep frying the doughnuts.
    Deep fry doughnuts (oil temp between 350F - 375F.
  • Frying mashed potato doughnuts until golden brown.
    Flip and fry until both sides are golden brown.
  • Glazing the doughnuts.
    Glaze doughnuts or sprinkle with cinnamon and sugar when just out of the fryer.