Quick Potato Doughnuts Recipe

Name: Quick Potato Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2/3 c. mashed potato flakes; 3 c. unsifted flour; 3/4 c. sugar; 4 tsp. baking powder; 1/2 tsp. ground mace; 1/2 tsp. ground nutmeg; confectioners sugar or cinnamon sugar; 1/2 tsp. salt; 2 eggs; 1/4 c. milk; 3 tsp. shortening; 1 tsp. vanilla extract; vegetable oil

Servings: persons

2/3 c. mashed potato flakes
3 c. unsifted flour
3/4 c. sugar
4 tsp. baking powder
1/2 tsp. ground mace
1/2 tsp. ground nutmeg
confectioners sugar or cinnamon sugar
1/2 tsp. salt
2 eggs
1/4 c. milk
3 tsp. shortening
1 tsp. vanilla extract
vegetable oil

1
Prepare potato flakes as package directs for 2 servings; set aside. Sift together flour, sugar, baking powder, mace, nutmeg and salt.
2
In large mixer bowl, beat prepared potatoes, eggs, milk, shortening and vanilla until well blended.
3
Stir in dry ingredients.
4
Divide dough in half.
5
On well-floured surface, knead dough to form a smooth ball.
6
Roll out to 1/4-inch thickness.
7
Cut with floured 2 1/2-inch doughnut cutter; re-roll excess dough.
8
Fry in hot oil (375u00b0) until golden.
9
While warm, sprinkle with confectioners sugar.
10
Repeat with remaining dough. Makes 3 dozen.

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: 2/3 c. mashed potato flakes, 3 c. unsifted flour, 3/4 c. sugar, 4 tsp. baking powder, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Potato Doughnuts

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