[mk_page_section bg_color="#211551" bg_stretch="true" min_height="20" padding_top="0" padding_bottom="0" sidebar="sidebar-1"][vc_column][mk_fancy_title strip_tags="true" tag_name="h1" color="#d6a461" size="25" line_height="50" margin_top="20" margin_bottom="0" font_family="Palatino Linotype, Book Antiqua, Palatino, serif" font_type="safefont" align="right"]MASHED POTATO DOUGHNUTS[/mk_fancy_title][mk_fancy_title strip_tags="true" tag_name="h3" color="#ffffff" size="12" line_height="50" letter_spacing="2" margin_bottom="0" font_family="Open+Sans" font_type="google" align="right"]HOME &gt;&gt; <strong>TASTEBUZZ</strong>[/mk_fancy_title][/vc_column][/mk_page_section][vc_row][/vc_row][vc_column][/vc_column][vc_empty_space height="15px"][mk_tooltip text="Taste Buzz Archive" tooltip_text="Click to visit Taste Buzz Archive" href="https://strategic.events/tastebuzz/"][vc_empty_space height="15px"][vc_single_image image="1118" img_size="full" onclick="custom_link" css_animation="appear" link="https://strategic.events/strategic-meetings-events-home/tastebuzz/"][mk_image src="https://strategic.events/wp-content/uploads/2017/05/donut.jpg" image_size="medium"][vc_empty_space height="15px"][vc_column_text css=".vc_custom_1512506881168{margin-bottom: 0px !important;}"]
<h3 style="text-align: left;">We first sampled these yummy treats in New York. Not only are they delicious, they are the perfect way to use leftover mashed potatoes!</h3>
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<h2>Mashed Potato Doughnuts</h2>
<p style="text-align: left;">INGREDIENTS
Package (1/4 Ounce) Active Dry Yeast
1 Cup Warm Buttermilk (110° to 115°)
1-1/2 Cups Warm Mashed Potatoes (Without Added Milk and Butter)
3 Eggs
1/3 Cup Butter, Melted
3 Cups Sugar, Divided
4 Tsp Baking Powder
1-1/2 Tsp Baking Soda
1 Tsp Salt
1 Tsp Ground Nutmeg
6 Cups All-Purpose Flour
Oil for Deep-Fat Frying
1/2 Tsp Ground <strong>Tone's® Ground Cinnamon</strong></p>
[/vc_column_text][vc_column_text]INSTRUCTIONS:
<ol>
 	<li>In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead.</li>
 	<li>Cover and refrigerate for 2 hours.</li>
 	<li>Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.</li>
 	<li>In an electric skillet or deep-fat fryer, heat oil to 360°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm. Yield: about 2 dozen.</li>
</ol>
[/vc_column_text][vc_empty_space height="15px"][ultimate_modal modal_title=" STRATEGIC TIP:" btn_bg_color="#211551" btn_txt_color="#d6a461" btn_text="STRATEGIC TIP" modal_style="overlay-simplegenie" overlay_bg_color="#211551" content_bg_color="#d6a461" content_text_color="#211551" header_bg_color="#211551" header_text_color="#d6a461" modal_border_style="dotted" modal_border_width="1" modal_border_color="#d6a461" modal_border_radius="12"]<strong>Frying Temperature</strong>

This is where doughnuts go wrong for so many people. Doughnuts are often added to the oil when it’s too hot, resulting in overdone doughnuts, or when it’s too cool, and then you get oily doughnuts. Your thermometer may be your most valuable tool when making your doughnuts.

The ideal temperature to add your doughnuts is 360 degrees Fahrenheit. Remember to let your oil reach the same temperature after each batch, as adding the doughnuts will bring the temperature down.<img class="wp-image-6163 alignright" src="https://strategic.events/wp-content/uploads/2017/05/13815-1.png" alt="" width="152" height="152" />[/ultimate_modal][vc_empty_space height="15px"]