Potato Doughnut Holes

Name: Potato Doughnut Holes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 doughnuts
Cuisine: Quebecois
Ingredients: 1 cup mashed potatoes (smooth and cooled); 2 cups all-purpose flour (spooned and levelled); 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg (beaten); 1/4 cup milk; 1 teaspoon vanilla extract; 1 litre vegetable oil (for frying); as needed icing sugar (for dusting)

30 min 24 doughnuts Medium

All Recipes

Deliciously fluffy and tender potato doughnut holes perfect for a sweet treat.

Prep

20 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

Potato doughnut holes, or 'trous de beignes aux pommes de terre', are a delightful twist on traditional doughnuts. Their light and fluffy texture is achieved by incorporating mashed potatoes into the dough, making them a unique and tasty treat. These doughnut holes are perfect for breakfast or dessert and are sure to impress with their soft interior and crispy exterior. The potato adds a subtle flavour and moisture, making them irresistible.

Instructions

Prepare dough

In a large bowl, combine mashed potatoes, flour, sugar, baking powder, and salt.

Pro tip: Ensure mashed potatoes are smooth and free of lumps.

Mix wet ingredients

In a separate bowl, whisk together the egg, milk, and vanilla extract. Add to the dry ingredients and mix until just combined.

Pro tip: Do not overmix to keep the doughnut holes tender.

Heat oil

In a deep fryer or heavy pot, heat vegetable oil to 375°F (190°C).

Pro tip: Use a thermometer to maintain the correct temperature.

Shape doughnut holes

Using a spoon or small scoop, form small balls of dough, about 1 tablespoon each.

Pro tip: Dip the spoon in oil to prevent sticking.

Fry doughnut holes

Carefully drop dough balls into the hot oil, frying in batches. Cook until golden brown, about 3-4 minutes, turning occasionally.

Pro tip: Do not overcrowd the pot, which can lower the oil temperature.

Drain and cool

Remove doughnut holes with a slotted spoon and drain on a paper towel-lined plate. Let cool slightly.

Dust and serve

Dust doughnut holes with icing sugar and serve warm.

Pro tip: For variety, try dusting with cinnamon sugar.

💡

Tips & Tricks

Use starchy potatoes like Russets for the best texture.
Ensure the oil is at the right temperature for frying.
Mix the dough just until combined to avoid toughness.
Dust with icing sugar for a classic finish.

Frequently Asked Questions

What are trou de beigne?

Trou de beigne are small, round doughnut holes, often made with mashed potatoes for a unique texture.

How do I ensure the doughnuts are fluffy?

Use starchy potatoes and avoid overmixing the dough to keep the doughnut holes fluffy.

What oil temperature is best for frying?

Fry the doughnut holes at 375°F (190°C) for best results.

Can I make the doughnut holes ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to a day before frying.

How should I store leftover doughnut holes?

Store any leftovers in an airtight container at room temperature for up to two days.

Serving Suggestions

Serve these potato doughnut holes warm, dusted with icing sugar or cinnamon sugar for extra sweetness. They pair wonderfully with a hot cup of coffee or tea. To make ahead, prepare the dough and store it in the refrigerator for up to a day. Fry just before serving for the best texture. Store any leftovers in an airtight container for up to two days.

Nutrition per serving

Calories

Protein

Fat

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