Make your entire Hanukkah menu potato-themed with a new twist on the donut- check out my Mashed Potato Donuts!
Growing up, sufganiyot were the highlight of every Hanukkah meal, sizzling and bubbling in hot oil, waiting to be filled with bright red, sticky jam. Don’t get me wrong, I could eat sufganiyot everyday, but sometimes I want to rethink my classic holiday menu – and this year, that means including potatoes in every course!
Mashed potato donuts are not a new invention, rumor has it that Krispy Kreme donuts were originally made using spuds. Potato donuts are made in a similar way to a cake donut. Mashed potatoes are mixed with eggs, sugar, flour, and a leavening agent, before a quick fry in oil and coated in a spiced cinnamon sugar. These are easiest to shape after the dough has had time to cool. I like to make them into a classic ring, but feel free to drop them into little fritters for a quicker dessert.
Potatoes give this donut a unique texture that is both airy and dense, with a crisp exterior and pillowy soft interior!
Note: I use russet potatoes and mash with just milk, cream, or water – avoid using mashed potatoes that are flavored with other aromatics.
Dive into the joyous fusion of tradition and innovation this Hanukkah season! Check out my other recipes here.
Vegan Jelly Donut Sandwich Cookies
Author: Micah Siva
Makes: 12 to 14 donuts
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- ¾ cup mashed potatoes, cooled
- 1/3 cup milk
- Vegetable oil
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- In a large bowl, combine the flour, baking powder, baking soda, and kosher salt, mixing until well combined.
- In a medium bowl, whisk together the melted butter, sugar, eggs, mashed potatoes, and milk. Add the wet ingredients into the flour, and mix until a shaggy dough forms. Tip onto a floured surface, and knead for about 2 to 3 minutes until smooth. Return to the bowl, and cover with plastic wrap. Refrigerate for 15 minutes.
- Turn the dough onto a floured surface, and use a rolling pin to roll it until ½-inch thick. Dip a donut cutter or biscuit cutter in flour, and cut out the donuts, rerolling the leftover dough. Transfer the cut donuts to a plate or tray.
- Line a baking tray with a paper towel.
- Heat ½ to 1-inch oil in a large, high walled skillet to 365F. To test the temperature, add a small piece of dough to the oil. It should sizzle immediately. Fry the donuts, 2 to 3 at a time, for about 2 minutes per side, or until golden.
- Transfer to the lined baking tray.
- Add the sugar, cinnamon, and nutmeg to a shallow dish, while warm, toss the donuts into the cinnamon sugar.
- Enjoy immediately.