How to make gluten-free donuts from leftover mashed potato
MANILA, Philippines — Can you make donuts using potatoes? Potato is starch and, in its pure mashed form, can easily combine with liquids to become donuts.
So, if you have leftover mashed potato from lunch or dinner, you can breathe new life into it and turn it into delicious donuts. Potatoes USA-Philippines shows how with this Gluten-free Mashed Potato Donuts recipe.
Gluten-free Mashed Potato Donuts
Ingredients:
1 cup mashed potato (from about 2 pcs. medium-sized cooked potatoes)
1 large egg
1/3 cup sugar
1/3 cup sweetener
1 tbsp. olive oil
3/4 cup buttermilk
1 5.3oz. carton fat-free vanilla Greek yogurt
1/2 tsp. vanilla extract
2 cups Pamela’s gluten-free baking mix
1/2 tsp. nutmeg
1/2 cup powdered sugar
2-3 tbsps. milk
Candy sprinkles (optional)
Procedure:
1. Preheat oven to 350°F. Coat a donut pan with cooking spray.
2. Combine mashed potato and egg, sugar, sweetener, olive oil, buttermilk, Greek yogurt, and vanilla extract in a stand mixer. Mix until combined.
3. Whisk together baking mix and nutmeg. Beat into potato mixture but do not overbeat.
4. Divide batter evenly among donut pan. Bake in preheated oven for 20 to 25 minutes. Be careful not to overcook.
5. Combine powdered sugar and milk to form a glaze.
6. Remove donuts from oven and let cool on wire rack for 10 minutes.
7. Remove from pan, drizzle with glaze, and top with sprinkles, if desired.
*Serves 6
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