Homemade Gluten Free Mashed Potato Donuts
Did you know you can turn leftover mashed potatoes into fun gluten free donuts? These delicious donuts are so simple and a family-favorite!
I’ve talked about my family’s former tradition of Panera Fridays on my podcast before. It was a tradition my boys and I had since the youngest was in Kindergarten. We’d go every Friday to Panera for breakfast before school. It was such a beloved tradition that we would seek out Panera whenever we were on vacation if we happened to be away on a Friday.
But all that had to change when my oldest started middle school. School started MUCH earlier each day, and there simply wasn’t the time to go across town for breakfast at Panera.
We tried for a while to do donuts at Dunkin’ on Friday. But our local Dunkin isn’t the best, so we gave up. Plus, if we ever wanted to bring Dad along for a visit, THERE ARE NO GLUTEN FREE DONUTS AT DUNKIN’ DONUTS.
Yes, I just used shouty caps because I’m hoping someone at Dunkin’ Donuts will wake up and smell the untapped business opportunity. Even if the only safe option for patients living with celiac disease was a packaged donut, it would be worth offering.
People who eat gluten free like donuts too, ya know?
This whole thing has made me realize that there aren’t enough gluten free donut recipes in the world.
Until now.
And lemme tell ya… these are SO good. Seriously. I had no idea how they’d turn out but I loved them! And my family loved them as well.
Homemade Gluten Free Mashed Potato Donuts
- Total Time: 40 min
- Yield: 6 donuts
- Diet: Gluten Free
Description
Did you know you can turn leftover mashed potatoes into fun gluten free donuts? These delicious donuts are so simple and a family-favorite!
Ingredients
- Cooking spray
- 1 cup mashed potato (from about 2 medium-sized cooked russet potatoes)
- 1 large egg, at room temperature
- 2/3 cup sugar
- 1 tablespoon olive oil or avocado oil
- 3/4 cup buttermilk
- 1 (5.3-ounce) container fat-free vanilla Greek yogurt (I used Dannon Light & Fit) or sour cream
- 1/2 teaspoon vanilla extract
- 2 cups gluten free pancake and baking mix (I used Pamela’s)
- 1/2 teaspoon nutmeg
- 1/2 cup powdered sugar
- 2 to 3 tablespoons milk or oat milk
- Sprinkles or Cinnamon Sugar (optional)
Instructions
- Preheat oven to 350 degrees F. Coat a donut pan with cooking spray.
- Combine mashed potato and next 7 ingredients (through vanilla extract) in a stand mixer, and mix on low speed until combined.
- Whisk together baking mix and nutmeg. Beat dry ingredients into potato mixture but do not overbeat.
- Divide batter evenly among prepared donut pan. Bake in preheated oven until golden brown, 20 to 25 minutes. (Be careful not to overcook.)
- Meanwhile, combine powdered sugar and milk to form a glaze.
- Remove donuts from oven, and let cool on a wire rack 10 minutes. Transfer doughnuts from pan to a piece of parchment paper; drizzle with glaze, and top with sprinkles, if desired.
- Prep Time: 10 min
- Cooling Time: 10 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
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