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
