What You'll Need
- 3 tablespoons butter, softened
- 3/4 cup sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup lightly packed mashed potatoes (see Notes)
- 1/4 cup buttermilk
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups vegetable shortening or oil
What to Do
- In a large bowl with an electric mixer, beat butter and sugar until fluffy. Add egg and vanilla and beat until well combined. Add potatoes and buttermilk and beat until smooth. Add 2 cups flour, the baking powder, baking soda, salt, and cinnamon and beat just until evenly mixed. Do not over mix.
- Generously dust your countertop with flour. Place dough on countertop and turn to coat with flour.
- Gently press dough out with your hands to 1/2-inch thickness and cut into rounds using a 3-inch donut cutter or biscuit cutter and 1-inch bottle cap for center hole. Gather scraps of dough and gently press out again as needed until all dough is used.
- In a soup pot, heat shortening over medium heat to 375 degrees, using a thermometer. Working in small batches, cook donuts 2 to 3 minutes per side or until puffed and golden brown on both sides, turning once during cooking. Transfer to a paper towel-lined platter.
- For this recipe, you must use plain mashed potatoes with no added ingredients.
- To make your own glaze, whisk 1-1/2 cups confectioners' sugar, 3 tablespoons water, and 1/2 teaspoon vanilla extract until smooth. Dip donut in glaze, sprinkle with mini chocolate chips or sprinkles, and let sit 10 minutes or until glaze is set.