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

Potato Doughnut Holes

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.

Ingredients

Servings

Dough

For Frying

Topping

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.

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Tips & Tricks

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

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.