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.
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
- Boil potatoes, drain and mash, in a large mixing bowl and combine with sugar. Stir in orange zest. Reserve.
- In a small pot, steep milk, cloves, nutmeg and fat over low heat. Strain and discard cloves.
- 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.
- 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.
- 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.