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gluten free mashed potato donuts

Homemade Gluten Free Mashed Potato Donuts

  • Author: Regan Jones, RD
  • Total Time: 40 min
  • Yield: 6 donuts
  • Diet: Gluten Free


Did you know you can turn leftover mashed potatoes into fun gluten free donuts? These delicious donuts are so simple and a family-favorite!


  • 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)


  1. Preheat oven to 350 degrees F. Coat a donut pan with cooking spray.
  2. Combine mashed potato and next 7 ingredients (through vanilla extract) in a stand mixer, and mix on low speed until combined.
  3. Whisk together baking mix and nutmeg. Beat dry ingredients into potato mixture but do not overbeat.
  4. Divide batter evenly among prepared donut pan. Bake in preheated oven until golden brown, 20 to 25 minutes. (Be careful not to overcook.)
  5. Meanwhile, combine powdered sugar and milk to form a glaze.
  6. 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