Mashed Potato Doughnuts

The formula comes from my friend Caroline, United Nations agency sings and plays in an exceedingly retro pop dance band referred to as the Lovebullies, and whose family makes monumental batches of those spud doughnuts each Christmas. Christmas doughnuts appear to be an excellent plan to Pine Tree State – not solely area unit they delicious, you could, if you were thus inclined, in all probability droop them on the tree. And creating doughnuts is additional of a production than one would typically war on a daily weekend – that is admittedly what the coming holidays area unit all concerning. Staying in your PJs till noontide, associated disbursement an hour creating homespun doughnuts, to be doused in sugar and devoured with massive cups of occasional and drinkable.

They’re cake doughnuts – that's, a fast dough up with leavening rather than yeast – like quick bread is to a white sandwich loaf, texture-wise. Cake doughnuts (think of the cream glazed at Tim Hortons) area unit denser than yeasted ones, however way easier to stir along, pat and cut whereas an in. or 2 of oil heats in an exceedingly tiny pot or shallow pan – you don’t want a deep chicken, honest. Nor a measuring instrument, very – I actually have one, however seldom pull it out – heat your oil till it’s hot enough that atiny low scrap of dough sizzles once you dip it in.

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

1. In 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.
2. Generously 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.
3. Cook 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.

Based on the recipe from HERE