• Prep Time 10 minutes
  • Cook Time 25 minutes
  • Serving For 6 people
  • Difficulty Easy
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Recipe Description

Turn leftover mashed potatoes into a fun, but filling snack with this gluten-free mashed potato donut recipe.

Recipe Ingredient

  • 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 (one of the options is 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)

Instructions

  1. Preheat oven to 350 °F. Coat a donut pan with cooking spray.
  2. Combine mashed potato and next 7 ingredients (through vanilla extract) in a stand mixer and mix until combined.
  3. Whisk together baking mix and nutmeg. Beat into potato mixture but do not overbeat.
  4. Divide batter evenly among donut pan. Bake for 20 – 25 minutes. Be careful not to overcook.
  5. Meanwhile, combine powdered sugar and milk to form a glaze.
  6. Remove donuts from oven and let cool on wire rack 10 minutes. Remove from pan; drizzle with glaze and top with sprinkles, if desired.

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