2 Ingredient Mashed Potato Donuts
These mashed potato donuts come out so soft and fluffy. They are also very easy to make. The dough needs just 2 ingredients and about five minutes to prepare.
Ingredients
- 1 cup (230 g) mashed potatoes
- 1 cup (125 g) self-rising flour
- canola or vegetable oil, for frying
Instructions
- Add 1 inch of oil to a medium saucepan. Bring to medium heat (about 350°F).
- While oil is heating, make your dough. Add mashed potatoes and flour to a large mixing bowl. Mix with a spoon until the flour is completely incorporated and a dough forms. See photo in post for reference. Your mixture should look like a dough but it should be sticky (i.e., when you touch it, it will stick to your finger).
- Once oil has reached desired temperature, scoop dough using a 2 tsp cookie scoop. Release the donut dough directly into the hot oil. Repeat until you have around 6 donut balls cooking in your saucepan. You only want a single layer of donuts and you don't want them to be overcrowded. The donuts may initially sink and stick to the bottom of your pan. If that happens, use your cooking tool (I use a strainer spoon) to release the donut ball from the bottom so that they can float to the top. Cook donuts until both sides are golden brown, flipping halfway through. Remove donuts, shaking off excess oil. Place onto a plate lined with paper towel. Repeat with remaining donut dough until all donut dough is used up.
- When donuts are no longer too hot to touch, you can top with sugar or other donut toppings. You can also leave them plain for savory donuts. I rolled mine in some granular sugar.
Notes
- To make your own self-rising flour, whisk together 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt.
- Depending on the consistency of your mashed potatoes and how much liquid is in them, you may need to adjust your flour amount. If your dough is too wet, add more self-rising flour. If it's too dry, add more mashed potatoes.
- Because the dough is sticky, using a cookie scoop is the best way to work with the dough. It will directly release the sticky dough ball into the hot oil. A 2 tsp cookie scoop is usually the smaller one in a set of cookie scoops. It is not the one most commonly used for cookies which is 1.5 tbsp. The dough expands when it is fried which is why this recipe uses the small scoop. You can use a larger scoop, but you will need to cook your dough longer and your donut holes will be much bigger.
- I used this 2 tsp cookie scoop.*
- For the coating, I added about 1/4 cup of sugar into a Ziploc bag. I then put some donut holes in the bag and shook them until they were coated in sugar. I did this in about 4 batches.
- Most mashed potato recipes will work for this recipe. Please see post for more details. You want your mashed potatoes to have a puree like consistency (the consistency of most instant mashed potatoes). If you are using very thick mashed potatoes, I recommend thinning them out with some milk in a blender or food processor until they become a puree before using them to make the dough.
- The gram measurement is an approximation. Weight for 1 cup of mashed potatoes will vary depending on the mashed potatoes you are using. My weight was for 1 cup of Hungry Jack Instant Mashed Potatoes cooked per instructions.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
- Nutrition estimate is for the dough only and not after it is fried because it is difficult to determine the amount of oil absorbed during frying. I calculated the estimated nutrition for the dough using Hungry Jack Instant Mashed Potatoes prepared following the instructions.
Serving: 1donut, Calories: 26kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 79mg, Fiber: 1g, Sugar: 1g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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