how to make your own she shed

LEFTOVER MASHED POTATO DONUTS

Don’t let leftover mashed potatoes go to waste—turn them into delicious mashed potato donuts! The milk, butter, and salt already in the potatoes enhance the flavor, while a coating of cinnamon sugar after frying adds an irresistible crunch. If your mashed potatoes are on the softer side, simply knead in a bit more flour until the dough is smooth and no longer sticky.

INGREDIENTS

For the Donuts

  • 3 ¼ cups (405 g) all-purpose flour, plus extra for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 1 cup (325 g) mashed potatoes
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120 mL) buttermilk
  • 2 quarts (2 L) canola oil, for frying

For the Coating

  • 1 cup (200 g) granulated sugar
  • 2 teaspoons ground cinnamon

INSTRUCTIONS

  • Prepare the Dry Ingredients: Sift together the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl.
  • Cream the Wet Ingredients: In a large bowl, use an electric hand mixer to cream the butter until light and fluffy, about 1–2 minutes. Add the granulated sugar, brown sugar, and mashed potatoes, and mix until well combined. Beat in the eggs and vanilla extract.
  • Combine Wet and Dry Ingredients: Gradually add half of the dry ingredients to the wet mixture and mix on medium speed until mostly incorporated. Pour in the buttermilk and mix until just combined. Add the remaining dry ingredients and use a spatula to gently mix until the dough comes together.
  • Knead and Shape the Dough: Turn the dough onto a lightly floured surface and knead for 1–2 minutes, adding up to ¼ cup (30 g) of extra flour as needed until the dough is smooth and no longer sticky. Roll the dough out to a thickness of ½ inch (1 ½ cm), flouring as needed.
  • Cut the Donuts: Use a 3-inch (7 cm) round cutter to cut out donut shapes, then use a 1-inch (2 ½ cm) cutter to make holes in the centers. Place the donuts and holes on a baking sheet. Re-roll the scraps to cut out more donuts. Refrigerate until ready to fry.
  • Heat the Oil: In a large pot, heat the canola oil to 375°F (190°C), using a deep-fry thermometer to monitor the temperature. Set a wire rack over a baking sheet nearby.
  • Mix the Coating: In a medium bowl, stir together the sugar and cinnamon. Place near the wire rack.
  • Fry the Donuts: Working in batches, fry the donuts and holes for about 2 minutes per side, or until golden brown. Donut holes will cook faster than full donuts. Transfer to the wire rack to cool for 1 minute, then toss in the cinnamon sugar mixture while still warm.
  • Serve and Enjoy: Serve the donuts warm or let them cool completely before enjoying.

Tip: These donuts are best eaten fresh but can be stored in an airtight container for up to 2 days.

HOW TO MAKE KFC GRAVY AT HOME

KFC gravy is famously delicious and thick, making it a versatile addition to many dishes. At the restaurant, it’s typically served with mashed potatoes and featured in the KFC bowl. However, it pairs just as perfectly with fried chicken, biscuits, or other comfort foods. While the classic combination of KFC mashed potatoes and gravy is a favorite, today we’ll explore how to recreate that iconic KFC-style gravy at home.

INGREDIENTS

  • 5 tablespoons All-Purpose Flour
  • 1 small Onion (finely chopped)
  • 3 tablespoons Butter (divided)
  • 2 teaspoons Beef Bouillon
  • 2 teaspoons Chicken Bouillon
  • 2 ½ cups Water
  • Freshly Ground Black Pepper (to taste)

EQUIPMENT

  • Large Skillet
  • Whisk
  • Knife
  • Spatula

INSTRUCTIONS

  • Heat a large skillet over medium heat and melt half the butter. Add the finely chopped onion and sauté for about 5 minutes until translucent.
  • Add the remaining butter to the skillet and let it melt completely. Stir in the flour.
  • Whisk the mixture continuously for about 20 minutes, allowing the flour to toast and turn a golden brown color.
  • Gradually pour in the water while whisking, then add the chicken and beef bouillon. Continue whisking to ensure the gravy is smooth and lump-free.
  • Season with freshly ground black pepper to taste and bring the gravy to a boil.
  • Reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until the gravy thickens and develops a rich, velvety texture.

Your homemade KFC-style gravy is ready to serve—perfect for mashed potatoes, fried chicken, or biscuits!