Mashed Potatoes Doughnut Holes: tender and slightly sweet on the inside and a bit crispy on the outside with the delicious icing coating. Donut holes can be enjoyed as an appetizer, snack, dessert or even as side dish. This is the best finger food you will ever eat made from homemade mashed potatoes.
Mashed potatoes are a staple for big gatherings and holidays, but there are always leftovers. I never dispose mashed potatoes as there are so many uses for them. These doughnut holes is my personal favorite and my family absolutely loves them. These will definitely replace store-bought donuts! The fact that they are fresh and you make them yourself is just a beginning. These can be served in many different ways. Whether it’s a dessert, snack, appetizer or even side dish. We usually enjoy them as a snack, sometimes with a cup of coffee or tea. These bite-sized donuts are great for kids and adults and that sweet glaze coating make it so much more. You just can’t resist.
Oil Temperature and Uses:
You can use candy thermometer to know when oil reaches 350 degrees Fahrenheit. Or using a wooden spatula or a spoon, stick it into heated oil to see if it’s sizzling – it means the oil is heated and ready to fry. I always use this method.
A lot of times, I use a smaller stainless steel pot and use grapeseed oil to fry these. That way you won’t need a lot of oil, but it takes slightly longer to fry these. If you are using larger pan, like I am below, you will need more oil and grapeseed oil is costly. Therefore, I use Wesson brand oil when I fry doughnuts. Their oil is light in flavor and your doughnuts won’t turn out as oily compared to some other brands I tried. Make sure to keep oil at 350 degrees (slightly boiling) so the doughnuts won’t absorb too much of the oil.
Mashed Potatoes Doughnut Holes Ingredients:
- Mashed potatoes (with salt, butter and milk)
- Granulated sugar
- Vanilla extract
- Large egg
- Sour cream
- All-purpose flour
- Baking soda
- Baking powder
- Vegetable oil
- Powdered sugar (sifted)
- Milk (2% or whole)
- Vanilla extract
- Fine salt
How to Make Mashed Potatoes Doughnut Holes:
- Preheat oil in pan over low-medium heat
- Combine wet ingredients (mashed potatoes, sugar, vanilla, egg, sour cream)
- In separate bowl combine dry ingredients (all-purpose flour, baking soda and baking powder)
- Combine wet and dry ingredients until incorporated
- Oil: bring to a boil
- Roll 1″ balls and fry until golden brown
- Transfer cooked donut holes onto paper towel to remove excess oil
How to Make Icing for Doughnut Holes:
- Sift powdered sugar
- Whisk to combine powdered sugar, salt, milk and vanilla extract
Frying Doughnut Holes:
It’s important to fry maximum 10 batter balls at a time. Overcrowding the pan will result in oil temperature dropping and doughnuts will turn out oily. When one side is cooked the doughnut holes usually turn to the other side by themselves. If some don’t, turn them with kitchen tongs. Heat each side until golden brown.
When doughnuts are cooked, take them out onto tray lined with paper towel to absorb any excess oil. Leave them there for about 30 seconds to slightly cool as well, before rolling in icing. Continue until all batter balls are fried. These are best fresh. Enjoy with hot cup of tea or coffee!
If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.
MORE APPETIZER RECIPES TO EXPLORE:
- Deruny (Ukrainian Potato Pancakes)
- Oven Baked Potato Wedges
- Sprats and Pickles Tea Sandwiches (Canapes)
*This recipe was originally posted on May 28, 2017.
Mashed Potato Doughnut Holes
- 3/4 cup mashed potatoes w/milk, butter & salt
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 3/4 cup sour cream
- 1 3/4 cups all-purpose flour + for dipping hands
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- oil for deep-frying grapeseed or Wesson best
Preheat oil in a pan over low-medium heat (350°F - 1” oil deep)
In a large bowl, combine: 3/4 cup mashed potatoes (w/milk, butter & salt in it), 1/4 cup sugar and 1/2 tsp vanilla extract. Then add 1 egg and 3/4 cup sour cream. Stir wet ingredients until combined.
In a separate bowl, combine: 1 3/4 cups all-purpose flour, 1/2 tsp baking soda and 1/2 tsp baking powder. Sift the dry ingredients into the batter; stir until incorporated. Batter will be sticky.
Lightly oil large cutting board. Dipping hands into flour, make 1” in diameter batter balls with help of small ice cream scoop. You will have between 35-40 balls.
MAKE ICING: line a sieve with a clean bowl. Sift 2 cups powdered sugar. Add pinch of salt, 1/4 cup milk and 2 drops vanilla extract. Whisk ingredients until smooth.
Drop 10 or less balls at a time into oil. These will double in size right away. When one side is cooked, turn to the other if they didn't turn by themselves. Heat each side until golden brown.
Transfer cooked doughnuts onto tray lined with paper towel to absorb any excess oil and to slightly cool (30 seconds). Roll doughnuts in prepared icing and transfer to a serving tray. Continue until all doughnut holes are fried.