Mashed Potato Donuts
- Yield 4 servings
Potato donuts topped with this delicious salted caramel glaze will satisfy any salty-sweet craving.
Idaho Potato Commission
Ingredients
- 2 1/2 Idaho potatoes
- 1 1/3 cups sugar
- 2 oranges, zest of
- 3/4 cup milk
- 1 teaspoon cloves, whole
- 1/2 teaspoon nutmeg, grated
- 3 1/2 tablespoons fat
- 2 eggs
- 3 1/2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Salted Caramel Glaze (makes 2 cups):
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon salt
Instructions
- To make donuts: Boil potatoes, drain and mash, in a large mixing bowl and combine with sugar. Stir in orange zest. Reserve.
- In a small pot, steep milk, cloves, nutmeg and fat over low heat. Strain and discard cloves.
- Whisk eggs, then very slowly add steeped milk. Pour into potato mixture and stir to combine. Sift in dry ingredients and gently stir just to combine. Let rest for 1 hour.
- Turn dough onto floured surface. Roll to 1/3-inch thickness, cut doughnuts and fry in 360F oil for 4 minutes, turning once. Using a slotted spoon, transfer to paper towel to drain. Drizzle with salted caramel glaze and serve.
- To make glaze: In a small pan over medium heat, melt sugar, stirring constantly until golden brown. In a separate pan, bring cream to simmer. Slowly pour cream into sugar until combined. Whisk in salt. Cool to room temperature. Reserve.
Jeremy Specto, Wonder City Coffee & Donut Bar at The Brindle Room, New York City
