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Dessert

Raised Potato Doughnuts

A fried doughnut made from mashed potatoes, yeast, and flour, optionally glazed with powdered sugar.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Raised Potato Doughnuts

Time3–4 minutes

Ingredients

Directions

Make the dough

  1. Peel, cut, and boil 1 large or 2 medium potatoes in water until very soft; remove from heat, drain, reserving the water; smash with a fork; measure out one cup of mashed potatoes and 1 ¾ cups of potato water.

  2. While the potatoes and the water are still warm, beat together all of the ingredients except for the flour; gradually stir in the flour, adding only as much as needed to make a workable dough that is very soft and a little sticky; cover the bowl and refrigerate for an hour to an hour and a half, or until the dough is nearly double in size.

Shape and fry

  1. Punch down the dough; on a floured cookie sheet or large tray, roll out the dough ½ inch thick and cut into donut shapes; remove the dough around the donut shapes; roll out the remaining dough on another cookie sheet in the same way; cover the cookie sheets and allow the doughnuts to rise for 20 minutes (skip this rising if you are using instant yeast).

  2. Fry in deep oil for 3–4 minutes, turning soon after dropping in the oil and then again after a minute or two.

Glaze and serve

  1. Mix 2 cups powdered sugar with ½ cup boiling water to make glaze.

  2. Dip one side of each doughnut in glaze, place glazed side up on a plate, sprinkle with coconut if desired, and serve.

Nutrition, whole recipe (rough)

1012Calories
32 gProtein
27 gFat
160 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Nutmeg + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mashed potatoes
Adds moisture and softness, keeping the dough tender and slightly sticky.
Yeast
Produces gas during the long rise, making the dough light and airy.
White flour
Forms the gluten network that gives the dough structure and chew.
Eggs
Add richness and structure, helping the dough hold its shape.
Butter
Adds fat for tenderness and rich flavor.
Sugar
Adds sweetness and helps the yeast feed and brown the dough.

The step that matters

Frying the doughnuts. Oil that is too cool lets doughnuts soak up grease and turn heavy, while oil that is too hot browns the outside before the inside cooks. Turning them soon after dropping in the oil helps them puff and cook evenly.

Swap the potato

How well each one fits the dish's main ingredients (milk, butter, nutmeg, sugar, egg, flour):

  1. Sweet potatofits better
  2. Arrowrootfits about as well
  3. Leekfits about as well
  4. Potatothe original

Fit is the average pairing score against milk, butter, nutmeg, sugar, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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