To make the mashed potatoes, pour the hot water into a medium-sized bowl and add the potato flakes, fold them into the water until hydrated and add the buttermilk. Stir till combined and allow to sit until cool.
In a large bowl, dissolve the yeast in the warm buttermilk. Add the mashed potatoes, eggs, and the melted butter. Add the sugar, baking powder, baking soda, salt, nutmeg, and half of the flour.
Stir the mixture until smooth and well combined. Stir in the remaining flour and fold together using a rubber spatula until a soft dough comes together. DO NOT KNEAD. Cover the dough and allow it to rest/proof for 2 hours (Inactive time).
Once the dough has rested turn the dough out onto a floured surface. Roll the dough to ½ inch thick. Using a round cutter cut the donuts, then using a smaller round cutter punch out the holes of the donuts.
Heat the oil to 325 F. Fry the donuts a few at a time, about 2 minutes per side or until golden. Transfer the cooked donuts to a wire rack to cool.
While the donuts cool make the icing glaze. Combine the powdered sugar, milk, and vanilla in a bowl and whisk till combined. At this point flavorings and colors can be added to the glaze. Allow the donuts to cool completely before icing.
To ice the donuts, simply dip one side of your cooled donut into the icing. Invert, garnish with sprinkles if desired, and allow them to set on a wire rack for 3-5 minutes before enjoying.
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.