Makes 12 doughnuts.
Ingredients:
1 cup leftover Best Mashed Potatoes
1 cup sugar
1 cup milk
2 tbsp butter, softened
1 large egg
3 cups all-purpose flour, plus extra for rolling
2 tsp baking powder
1 tsp nutmeg
1/2 tsp salt
canola oil, for cooking
For The Glaze:
2 cups confectioner’s sugar (sifted to remove any lumps)
2-3 tbsp whipping cream, hot
½ tsp vanilla extract
Directions:
In a large bowl, mix together the mashed potatoes, sugar, milk, butter and egg.
In a separate bowl, combine the flour, baking powder, nutmeg and salt.
Stir in the dry ingredients into the mashed potato mixture until you have a thick, sticky dough.
Place dough in a covered container and refrigerate for at least an hour, or overnight.
To make the doughnuts, generously flour your countertop, and place the dough on the counter and dust the surface of the dough with flour. Pat the dough out to a 1/2-inch thickness. Cut into rounds with a doughnut cutter while you heat 2 inches of oil in a heavy pot to a mediumhigh heat, close to 350°F.
Cook the doughnuts a few at a time, without crowding the pot, until golden on both sides. This should take approximately 2 minutes per side.
Note: The first batch may take 30 seconds to a minute longer to cook as the oil heats up.
Transfer the doughnuts to a paper towel-lined tray to drain off excess oil. While the doughnuts cool, prepare the glaze by mixing hot whipping cream, vanilla and icing sugar together.
Dip the cooled doughnuts in the glaze and in then in sprinkles, nuts or other desired garnishe
