Puffy Potato Doughnuts Recipe

Name: Puffy Potato Doughnuts
Yield: 4 servings
Cuisine: American
Ingredients: 2 c. milk; 1/2 c. margarine or butter; 1 c. sugar; 1 Tbsp. salt; 1 pkg. active dry yeast; 1 tsp. sugar; 1/4 c. lukewarm water; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 c. unseasoned mashed potatoes; 3 egg yolks; 8 c. sifted flour; cooking oil

Servings: persons

2 c. milk
1/2 c. margarine or butter
1 c. sugar
1 Tbsp. salt
1 pkg. active dry yeast
1 tsp. sugar
1/4 c. lukewarm water
1 tsp. baking powder
1/2 tsp. baking soda
1 c. unseasoned mashed potatoes
3 egg yolks
8 c. sifted flour
cooking oil

1
Scald milk.
2
Stir in butter, 1 cup sugar and salt.
3
Cool to lukewarm.
4
Sprinkle yeast and 1 teaspoon sugar on lukewarm water; stir to dissolve.
5
Add yeast, baking powder, baking soda, mashed potatoes, egg yolks and 2 cups flour to milk mixture.
6
Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl.
7
Or, beat with spoon until batter is smooth. Gradually add remaining flour, blending well.
8
(Dough will be soft.) Place in lightly greased bowl.
9
Turn dough over to grease top.
10
Cover; let rise in warm place until doubled, about 2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. milk, 1/2 c. margarine or butter, 1 c. sugar, 1 Tbsp. salt, and more.

Yes, Puffy Potato Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puffy Potato Doughnuts

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