Baked Leftover Mashed Potato Cinnamon & Sugar Donuts!!
Makes about 18 donuts and Donut holes (3 Inch diameter)
I made mashed potatoes and meatloaf last night for my husband and I’s anniversary dinner. I always make too many mashed potatoes. So we of course we great deal of leftovers. I remembered my Grandma Lee telling me she use to make left over mashed potato donuts for my dad growing up whenever she had leftover mashed potatoes. I have been wanting to try a recipe for sometime now. I thought I would try and make the donuts a little healthier by not frying them and cutting the butter in half by using no sugar added applesauce. I wanted to do a test run this morning so that I could make them for my dad tomorrow for Father’s day. My dad also has to watch his sugar intake so I cut the sugar in half by substituting half splenda for sugar. My husband and I fried a few to see the difference and these fry up nice too…. But give the baked version a try first.
Ingredients:
2 cups of left over mashed potatoes
1/2 stick of butter (melted)
1/2 cup no sugar added Applesauce
4 cups of Self rising flour
Two pinches of nutmeg
1/2 teaspoon of cinnamon
2 eggs
1/3 cup sugar
1/3 cup of Splenda for baking
Directions:
Preheat oven to 350°
1. In a standing mixer cream together potato, splenda, sugar butter, and applesauce.
2. Add one egg in at a time.
3. Add flour in 2/3 cup increments
4. About halfway through switch to dough-hook attachment.
5. Knead with dough hook until it forms a ball.
6. Turn onto floured surface.
7. Roll out to 3/4 inch thickness.
The dough will not be sticky.
8. Line half sheet pans with parchment paper. Place donuts six to a pan.
9. Bake for 17 to 19 minutes. The donuts will not look golden brown (The Splenda doesn’t allow it to caramelize).
10. Spray each doughnut with Pam spray (both sides). And toss the donuts in the cinnamon and sugar mixture.
Cinnamon and sugar mixture:
Half a cup of sugar to 2 tablespoons of cinnamon. Place in paper bag or Ziploc. Brown paper bag works best.
