Description
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
Reviews
Be the first to review this recipe by clicking the button below
Review This Recipe
