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Mashed Potato Doughnuts

Q: Sometimes I make mashed potato doughnuts using a recipe I found on the back of a box on instant mashed Idaho potatoes and sometimes I want to use leftover mashed potatoes.  Any idea on how I can substitute one for another?

A. Thanks for using Idaho potatoes. For your question I asked LaWana Mencke who is the R & D Technician at Idahoan Foods for her comments as she is the expert when it comes to using convenience dried or dehydrated potatoes.

The answer: Each 1/3 cup of flakes makes about ½ cup prepared, as per directions on bag or box.

Here are two basic donut recipes from Idahoan:

Idaho Potato Doughnuts

2 pkg. active dry or cake yeast
1/2 c. warm water (110-115° F.)
1 c. sugar
3/4 c. shortening or margarine
1-1/2 c. prepared Idahoan® mashed potatoes, cold
3 eggs, well beaten
2 c. milk, scalded and cooled to lukewarm
1 tbsp. salt
1 tbsp. lemon extract
6-8 c. sifted flour
Glaze:
Boiling water
1 lb. powdered sugar
1 tbsp. vanilla extract

  1. Dissolve yeast in warm water, set aside. Cream sugar and shortning, beat in cold potatoes and eggs. Add milk, salt and lemon extract. Mix in flour, adding just enough to make a soft dough. Knead well.
  2. Place dough in greased bowl, cover and let rise in warm place until doubled in bulk.
  3. Roll out dough to 1/2″ thickness. Cut with well-floured cutter. Let rise uncovered about 30 minutes. Deep-fry in oil heated to 375° F. Drain on paper towel.
  4. To make glaze, gradually add enough boiling water to powdered sugar and vanilla to make a thin glaze. Drizzle over doughnuts. Yield: 4 dozen dougnuts.

Raised Donuts

  1. Heat deep fat to 375° F.
  2. Disolve 2 pkg. active dry, or cake, yeast in 1/2 cup lukewarm water. Set aside.
  3. Cream together 1 cup sugar, 3/4 cup shortening or margarine
  4. Add 1-1/2 cups cold IDAHOAN MASHED POTATOES and 3 eggs well beaten
  5. Scald and cool 2 cups milk
  6. Add to milk 1 tablespoonsalt and 1 tablespoon lemon extract
  7. Combine all ingredients — mix well.
  8. Mix in 6-8 cups sifted flour
  9. Knead well — adding just enough flour to make soft dough.
  10. Let rise until double in bulk. Roll out dough. Cut. Let rise until very light.
  11. Fry in deep fat. Drain on absorbant paper.
  12. Glaze — 1 lb. powdered sugar, add boiling water for thin glaze, and 1 tablespoon vanilla.
    Yields 4 dozen

And several more from the Idaho Potato Commission:

Mashed Potato Donuts

Mashed Potato Donuts

Lemon Crème Fraiche Idaho® Potato Doughnuts

Lemon Crème Fraiche Idaho® Potato Doughnuts

Idaho® Potato Doughnuts (Fritter Style)

Idaho® Potato Doughnuts (Fritter Style)

By the way, don’t you think we should start a campaign to call instant or dehydrated potatoes “dry potatoes”? After all, no one refers to dry pasta as dehydrated or instant.  It’s degrading… especially if you haven’t tried these lately. These are always a staple ingredient in my pantry at home for quick side dishes.

 

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This entry was posted on Tuesday, November 13th, 2012 at 8:47 am and is filed under Consumer, Foodservice, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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