Mashed Potato Donuts

Old-fashioned deep-fried doughnuts with a salted caramel glaze.

Recipe courtesy of Jeremy Specto, Chef-Proprietor, Wonder City Coffee and Donut Bar at The Brindle Room, New York City.

Recipe Ingredients:

2 1/2 medium Idaho® potatoes
1 1/3 cups granulated sugar
2 oranges, zested
3/4 cup milk
1 teaspoon whole cloves
1/2 teaspoon grated nutmeg
3 1/2 tablespoons fat (lard or vegetable shortening)
2 large eggs
3 1/ 2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Oil for frying, as needed

Salted Caramel Glaze:
1 cup granulated sugar
1 cup heavy cream
1 teaspoon salt

Cooking Directions:

1. Boil potatoes, drain and mash, in a large mixing bowl and combine with sugar. Stir in orange zest. Reserve.
2. In a small pot, steep milk, cloves, nutmeg and fat over low heat. Strain and discard cloves.
3. Whisk eggs, then very slowly add steeped milk. Pour into potato mixture and stir to combine. Sift in dry ingredients and gently stir just to combine. Rest for 1 hour.
4. Turn dough onto floured surface. Roll to 1/3-inch thickness, cut doughnuts and fry in 360°F (182.2°C) oil for 4 minutes, turning once. Using a slotted spoon, transfer to paper towel to drain. Drizzle with salted caramel glaze and serve.
5. For Salted Caramel Glaze: In a small pan over medium heat, melt sugar, stirring constantly until golden brown. In a separate pan, bring cream to simmer. Slowly pour cream into sugar until combined. Whisk in salt. Cool to room temperature. Makes 2 cups.

Makes 24 donuts.

Recipe and photograph courtesy of the Idaho Potato Commission.