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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.

NO SPREAD SUGAR COOKIES WITHOUT BAKING POWDER

Discover how to make the ultimate no-spread sugar cookies that hold their shape perfectly in the oven! These delightful cut-out cookies, made without baking powder or baking soda, use simple ingredients and have a soft, melt-in-your-mouth texture. Plus, you’ll find plenty of baking tips, decorating ideas, and 9 delicious flavor variations!

Ingredients

  • 2/3 cup (135 g / 4.8 oz) unsalted butter, softened for 10 to 15 minutes
  • 3/4 cup (150 g / 5.3 oz) granulated sugar (white sugar)
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/4 cups (275 g / 9.7 oz) all-purpose flour, spooned and leveled

Instructions

Cream Butter and Sugar:

  • In a stand mixer with the paddle attachment or using a handheld mixer, beat the softened butter, granulated sugar, and salt on high speed until creamy and pale, about 2 minutes.

Add Wet Ingredients:

  • Add the egg, vanilla extract, and almond extract. Mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.

Add Dry Ingredients:

  • Reduce the mixer speed to low and gradually add the flour. Mix until there are no visible streaks of flour—be careful not to overmix. The dough may appear crumbly, which is normal.

Divide Dough:

  • Gently knead the dough together until smooth. Divide it into 2 equal portions and shape each piece into a flat disk. You can either continue with the next steps or wrap each disk in plastic wrap and refrigerate until ready to bake.

Preheat Oven:

  • Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or non-stick baking mats.

Roll Out Cookie Dough:

  • Dust your work surface and rolling pin with flour. Roll out one dough disk at a time to about 1/4 inch (6 mm) thick, starting from the center and working your way outwards. Occasionally turn the dough to prevent sticking.

Cut Out Shapes:

  • Use cookie cutters to cut out shapes, pressing down firmly to create clean edges. Transfer the cut-out shapes to the prepared baking sheets.

Repeat:

  • Repeat the process with the remaining dough, re-rolling scraps as necessary. If the dough becomes too warm, chill it in the fridge.

Bake:

  • Bake the cookies for 8 to 10 minutes, or until the edges start to turn lightly golden.

Cool:

  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Notes

    Flavor Variations

    • Chocolate: Replace 1/8 cup of flour with 1/8 cup unsweetened cocoa powder.
    • Citrus: Add the finely grated zest of 2 to 3 lemons or oranges.
    • Coffee: Dissolve 1 tablespoon instant coffee powder in 1 tablespoon boiling water, let cool slightly, and add when creaming the butter and sugar.
    • Hazelnut: Replace 1/3 cup flour with 1/2 cup ground hazelnuts; knead in extra flour if the dough becomes too soft.
    • Brown Sugar & Spices: Swap white sugar for brown sugar and add 1 tablespoon ground cinnamon.
    • Peppermint: Use 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract; tint the dough with pink gel food coloring if desired.
    • Chocolate Chip: Knead in 1/2 to 1 cup mini chocolate chips, pressing any that fall out back into the dough.