Ingredients for Potato Doughnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Potato Doughnuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Potato Doughnuts
- Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, mash 1 cup cooked and cooled mashed potatoes with ½ cup milk until smooth.
- In a separate bowl, whisk together 4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the potato mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and roll to ½ inch thickness.
- Use a doughnut cutter (or a biscuit cutter and a small knife/bottle cap) to cut out doughnuts.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C).
- Carefully fry the doughnuts in batches for 1-2 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove doughnuts and place them on a wire rack to drain excess oil.
- Dust with powdered sugar or your favorite glaze and serve warm!
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
412g
Fat
38g
Carbs
107g
