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Turn leftover mashed potatoes into a fun, but filling snack with this gluten-free mashed potato donut recipe.
Ingredients 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 Sprinkles (optional) Preparation
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. Nutrition Calories267 Fat4g Carbohydrates47g Fiber2g Protein6g Sugar24g Potatoes USA Disclaimer
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