Potato Doughnuts

Potato Doughnuts

  • Preparation 30 min
  • Cooking 15 min
  • Chilling 1 h
  • Raising 15 min
  • Servings 1
  • Makes 15, plus doughnut holes
  • Freezes Yes

The homemade potato doughnuts are absolutely addictive. They're also freezable to enjoy whenever the craving hits.

Categories

Ingredients

    • 2 ½ cups (375 g) unbleached all-purpose flour
    • 1 tbsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 2 eggs
    • 1 cup (210 g) sugar
    • ¾ cup (180 ml) plain mashed russet potatoes, cooled
    • 2 tbsp unsalted butter, melted and cooled
    • Vegetable shortening or canola oil, for frying (see note)

Preparation

Note from Ricardo

Although canola oil works well, we found that we got better results (a crispier crust and a less oily mouth feel) when we used Crisco-style vegetable shortening.

Personal Note