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Turn leftover mashed potatoes into a fun, but filling snack with this gluten-free mashed potato donut recipe.
1 cup mashed potato (from about 2 medium-sized cooked potatoes)
1 large egg
1/3 cup sugar
1/3 cup Swerve sweetener
1 Tablespoon olive oil
3/4 cup buttermilk
1 (5.3 ounce) container fat-free vanilla Greek yogurt (I used Dannon Light & Fit)
1/2 teaspoon vanilla extract
2 cups Pamela’s gluten-free baking mix
1/2 teaspoon nutmeg
1/2 cup powdered sugar
2 to 3 tablespoons milk
Prep Time: 10min | Cook Time: 25min
Preheat oven to 350 °F. Coat a donut pan with cooking spray.
Combine mashed potato and next 7 ingredients (through vanilla extract) in a stand mixer and mix until combined.
Whisk together baking mix and nutmeg. Beat into potato mixture but do not overbeat.
Divide batter evenly among donut pan. Bake for 20 – 25 minutes. Be careful not to overcook.
Meanwhile, combine powdered sugar and milk to form a glaze.
Remove donuts from oven and let cool on wire rack 10 minutes. Remove from pan; drizzle with glaze and top with sprinkles, if desired.
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