Popular on the east coast, these potato doughnuts are famous for their fluffy texture and cinnamon sugar coating.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:2 minutes
Total Time:22 minutes
Yield:14–16 doughnuts 1x
Category:Breakfast
Ingredients
Scale
3 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 cup mashed cooked Yukon Gold potatoes
1/4 cup buttermilk, at room temperature
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon grated nutmeg
Vegetable oil, for frying
Cinnamon sugar, for coating
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed for 1 minute, until fluffy.
Add the egg and vanilla and mix until pale yellow.
Add the mashed potatoes and buttermilk and beat until smooth.
Add the all-purpose flour, cake flour, baking powder, baking soda, salt, and nutmeg. Mix until combined. The dough will be sticky.
Dust a work surface with flour. Place the dough on the counter and work a little bit of flour into the dough to make it easier to work with.
Gently press the dough down with your hands to about 1/2 inch thick.
Using a doughnut cutter or two biscuit cutters (one large and one small), cut into rounds. Reroll scraps to use all the dough.
In a large pot or Dutch oven, heat 2½ inches of vegetable oil to 375°F. Line a baking sheet with paper towels.
Carefully place a few doughnuts at a time in the hot oil and cook for 2 to 4 minutes on each side, until puffy and golden.
Transfer the cooked doughnuts to the prepared baking sheet. Let them cool for a few minutes, then toss in cinnamon sugar. Serve.
