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Gluten-Free Mashed Potato Donuts

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Potato Type: Russet
Prep Method: BakedBoiledMashed

Dish

Dessert

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 6

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

  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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Nutrition Facts Per Serving

Calories

267

Fat

4g

Carbohydrates

47g

Fiber

2g

Protein

6g

Sugar

24g

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