Imagine biting into a doughnut so light, so unexpectedly delicious, that it completely transforms your understanding of desserts. "Doughnuts a la Pommes de Terre" is not just another pastry—it's a French culinary marvel that ingeniously transforms humble mashed potatoes into a crispy, golden-brown treat that will make your taste buds dance with joy. Forget everything you know about traditional doughnuts; this recipe is about to revolutionize your baking game with its unique, potato-powered magic!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 12 doughnuts
Ingredients
- 2 cups mashed potatoes
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the mashed potatoes, sugar, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-integrated, ensuring no potato lumps remain.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This will help eliminate any potential flour clumps and ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the potato mixture, stirring gently until a soft, slightly sticky dough forms. The consistency should be manageable but not too firm.
- Lightly dust a clean work surface with flour. Turn out the dough and gently knead for 1-2 minutes, being careful not to overwork the dough.
- Roll out the dough to approximately 1/2 inch thickness. Use a doughnut cutter or two different-sized circular cutters to create doughnut shapes.
- Heat vegetable oil in a deep, heavy-bottomed pan or deep fryer to 375°F (190°C). Use a cooking thermometer to ensure precise temperature.
- Carefully lower the doughnut shapes into the hot oil, working in small batches to avoid overcrowding. Fry each side for 2-3 minutes until golden brown.
- Remove doughnuts using a slotted spoon and drain on paper towels to absorb excess oil. Allow them to cool slightly.
- Generously dust the warm doughnuts with powdered sugar, ensuring an even coating. Serve immediately for the best texture and flavor.
Tips
- Potato Perfection: Use smooth, well-mashed potatoes with no lumps for the most consistent dough texture.
- Temperature Matters: Always use a cooking thermometer to maintain the oil at exactly 375°F for optimal frying.
- Don't Overcrowd: Fry doughnuts in small batches to ensure even cooking and crispy edges.
- Gentle Kneading: When working the dough, be gentle to keep the texture light and airy.
- Fresh is Best: Serve these doughnuts warm and freshly dusted with powdered sugar for maximum flavor and texture.
- Oil Selection: Use a neutral vegetable oil with a high smoke point for the best frying results.
- Drain Well: Let doughnuts rest on paper towels to absorb excess oil and maintain their crispiness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 45mg
