OK, if you have never eaten mashed potato doughnuts, you have not lived. No, really. Go ahead, go bungee jumping, sky diving, and deep sea diving. Nothing quite matches freshly made mashed potato doughnuts.
2 cups Mashed Potatoes (no salt, butter, chives, etc.)
6 T butter
2 cups sugar
5 t baking powder
1 t salt
1 cup milk
6-7 cups flour
The first secret is to make really smooth mashed potatoes. Any lumps will be really evident in the final product.
Add all the rest of the ingredients, except the flour and mix it up thoroughly. Careful inspection by a preschooler is advantageous.
You will know enough flour has been added when the mixture is heavy and does not stick to the bowl. Then roll it out to about 1/2 inch thick.
A doughnut cutter is really handy at this point, but not absolutely necessary. You can use two different size biscuit cutters or even two different size jars. A small plate of flour is helpful for dipping your cutter in between doughnuts.
Here, E2 demonstrates good doughnut cutting technique.
Now, we fry! My recipe says to heat your oil to 350 F. Personally, I found this to be a little too hot. Something more like 300 F makes sure the middle of your doughnuts and holes are thoroughly cooked without burning the outside.
For these, the oil was a little too hot. Don’t worry, we ate them anyways.
We laid out a production line for quickest results. From the frying oil, I set up a plate with a few layers of paper towel. From there, two bowls – one with cinnamon sugar, one with a maple glaze. Lastly, a cooling rack sitting over a lined cookie tray.
The thing to remember about frying is that whatever you are cooking will darken two shades after you pull it out of oil. These doughnuts will not keep for much more than a day or two. Like so many other baked goods, they are absolutely best served warm.