Mashed Potato Baked Donuts

Mashed potatoes and cinnamon sugar meet in these easy-to-make baked donuts.

So, last year I finally splurged and bought a Wilton donut pan  (affiliate link.) It was a whopping $5 after using my A.C. Moore coupon. I had been pinning baked donut recipes for a while but for some reason couldn’t justify buying another kitchen item I thought I’d only use occasionally.

Turns out to be a purchase that I’ve happily used more than occasionally. The first recipe I made were these exquisite Gluten-Free Totally Coconut Donuts from Gretchen @ Kumquat. Next, I moved onto butternut squash baked donuts. My latest batch included a version of these Dark Chocolate Donuts from Cindy @ Pick Fresh Foods.

Now as a dietitian, I’m not saying baked donuts are an everyday health food but between being baked vs. fried and the variety of nutrient-rich ingredients that I’ve seen being used (fruit, veggies, whole grain flours, etc.), baked donuts can easily be an enjoyable, occasional option in a healthy diet.

Speaking of nutritious ingredients, here I give you the humble potato. With St. Patty’s Day around the corner, potatoes are hot right now.

But they can get a bad rap since often they are drowned in mayo or double fried in fat and because they are a white food. This is unfortunate as potatoes are a pretty nutritious and versatile veggie – they are loaded with nutrients like potassium (more than a small banana), Vitamin C and fiber (keep that skin on!)

Mashed Potato Baked Donuts

---

• Author: Deanna Segrave-Daly
• Total Time: 12 large donuts

Print Recipe

Pin Recipe

Description

Mashed potatoes and cinnamon sugar meet in these easy-to-make baked donuts.

---

Ingredients

Scale 1x2x3x

• 1 cup mashed potato, about 1 large
• 1/2 cup brown sugar
• 1/2 cup nonfat plain Greek yogurt
• 1 egg
• 1 1/4 cup all purpose flour
• 3/4 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 Tablespoon unsalted butter, melted
• 3 Tablespoon sugar
• 2 teaspoon ground cinnamon
• 3/4 cup buttermilk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, beat together mashed potato*, brown sugar, yogurt, and egg.
3. In a separate bowl, whisk together flours, baking powder, nutmeg, baking soda and salt.
4. Add dry ingredients to mashed potato mixture alternatively with buttermilk and beat until just incorporated (dough will be sticky.)
5. Grease a 6 count donut pan with cooking spray. Fill each cavity with dough.
6. Bake for 15 – 18 minutes until donuts start to turn golden brown. Remove from pan and cool on a rack.
7. Repeat with remaining dough.
8. Brush each donut with melted butter. Mix sugar and cinnamon together in a small bowl. Sprinkle each donut with about ¾ teaspoon of cinnamon sugar.

*For my mashed potato, I wrapped a russet potato in foil and baked in the oven for about 65 minutes at 400 degrees. I let it cool a bit and then mashed it for this recipe.