Ingredients with Measurements:
- 1 cup mashed potatoes
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 eggs
- 1/2 cup milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the mashed potatoes, sugar, and melted butter. Mix well.
2. Add the eggs and milk to the bowl and stir until fully incorporated.
3. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Using a small cookie scoop or spoon, drop balls of dough into the hot oil, being careful not to overcrowd the pot.
7. Fry the doughnut holes for 2-3 minutes, or until golden brown and cooked through.
8. Use a slotted spoon or spider strainer to remove the doughnut holes from the oil and transfer them to a paper towel-lined plate to drain excess oil.
9. Repeat the frying process with the remaining dough.
10. Once all the doughnut holes are fried, dust them generously with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes approximately 24 doughnut holes
Nutritional information:
Calories: 140
Fat: 3g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Instead of mashed potatoes, you can use leftover baked potatoes or instant mashed potatoes.
- If you don't have nutmeg, you can substitute with cinnamon or pumpkin pie spice.
Variations:
- Add 1 teaspoon of vanilla extract to the dough for extra flavor.
- Roll the doughnut holes in cinnamon sugar instead of powdered sugar.
- Fill the doughnut holes with your favorite jam or jelly.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the dough from absorbing excess oil.
- Use a small cookie scoop or spoon to ensure uniform-sized doughnut holes.
- Don't overcrowd the pot when frying to prevent the doughnut holes from sticking together.
Storage instructions:
Store the cooled doughnut holes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the doughnut holes in a 350°F oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the doughnut holes on a platter and dust with powdered sugar. Serve with a side of fruit or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate sauce
Pairings:
- Coffee
- Hot cocoa
- Milk
Suggested side dishes:
- Fresh fruit salad
- Scrambled eggs
- Bacon or sausage
Troubleshooting advice:
- If the dough is too sticky, add more flour, 1 tablespoon at a time, until it reaches the right consistency.
- If the doughnut holes are not cooked through, increase the frying time by 1-2 minutes.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the dough is fully cooked before serving.
Food history:
Doughnuts have been a popular treat for centuries, with evidence of their existence dating back to ancient Rome. The modern doughnut as we know it today is believed to have originated in the United States in the mid-19th century.
Flavor profiles:
The potato doughnut holes are sweet and slightly nutty, with a soft and fluffy texture.
Serving suggestions:
Serve the potato doughnut holes as a sweet breakfast or brunch treat, or as a dessert for any occasion.
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