Mashed Potato Doughnuts

Campbell's Mashed Potato Doughnuts Recipe

Here's an absolutely scrumptious use for leftover mashed potatoes...turn them into flavorful doughnuts.  Give them a try...they're delicious.

At a glance


1 hr. 30 min.


2 hr. 15 min.



Servings: to 3 dozen doughnuts

Cook: 45 min.

Cost per recipe: $9.45 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

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What You'll Need

2 packages active dry yeast
1/2 cup lukewarm water
1 cup sugar
3/4 cup vegetable shortening
1 1/2 cups mashed potatoes
3 eggs, beaten
2 cups milk
1 tablespoon salt
1 tablespoon lemon extract
8 cups sifted all-purpose flour
as needed Vegetable oil

How to Make It

  • 1

    Stir the yeast and water in a small bowl until the yeast is dissolved.

  • 2

    Beat the sugar and shortening in a large bowl with an electric mixer on medium speed until the mixture is fluffy.  Beat in the potatoes and eggs.

  • 3

    Heat the milk in a 2-quart saucepan over medium-high heat until it bubbles around the edge.  Remove the saucepan from the heat.  Let the milk cool to room temperature.  Stir in the salt and lemon extract.

  • 4

    Add the milk mixture to the potato mixture and stir until smooth.  Stir in the flour.  Place the dough on a lightly floured surface and knead until the dough is smooth, adding additional flour as needed.

  • 5

    Return the dough to the bowl.  Cover and let rise in a warm place until the dough has doubled in size.  Roll out the dough on a lightly floured surface.  Using a 2-inch doughnut cutter, cut the dough into about 24 doughnuts.  Place the doughnuts onto baking sheets.  Cover and let rise in a warm place until doubled in size.

  • 6

    Pour the oil into a 12-inch deep-sided skillet to 3/4-inch deep and heat over medium-high heat (about 375°F).  Add the doughnuts in batches and cook until they're golden brown on all sides.  Drain the doughnuts on paper towels.

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  • To glaze the doughnuts: Stir 1 pound confectioners' sugar and 1 tablespoon vanilla extract in a medium bowl. Gradually stir in boiling water until the glaze is desired consistency.  Dip the doughnuts into the glaze.
  • For powdered doughnuts: Place 1 cup confectioners' sugar into a large paper bag.  Add the hot doughnuts, close the bag and shake to coat.
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