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potatoes' donut holes

Mamzells potatoes’ donut holes

The traditional Christmas donut holes are so comforting. The sight and the scent of this dessert create nostalgia from past Christmas.

Number of servings

  • 60 portions
  • Practical tools
  • Deep fryer
  • Electric mixer
  • Paper absorber


  • ¾ cup of buttermilk
  • 2 ½ cups all-purpose flour
  • 2 tbsp. baking powder
  • ½ c. baking soda
  • ¼ c. salt
  • ¼ cup unsalted butter softened
  • 1 cup brown sugar
  • ¾ cup (about 4 potatoes) cold mashed potatoes made with our Mamzells Mashed from the range Uses
  • 2 eggs
  • Vegetable oil for frying


  1. Granulated sugar for coating
  2. Add a fragrance by incorporating dry spices into your sugar. For this recipe, we opted for dried chamomile flowers.


  1. Cook 4 to 5 potatoes from the Uses range until you have the right texture to mash them. Reduce the mashed potatoes.
  2. Puree must remain natural; do not add salt, butter or milk.
  3. Let the mashed potatoes cool down in the refrigerator. In a bowl, combine flour, baking powder, baking soda, and salt. Reserve.
  4. In a second bowl, whisk the butter with the brown sugar and mashed potatoes using an electric mixer. Add the eggs and beat until the mixture is homogeneous. Add the buttermilk.
  5. At low speed, incorporates the dry ingredients, taking care, not to over whip. Cover with plastic wrap and refrigerate for at least 1 hour.
  6. Preheat the fryer oil to 190 ° C (375 ° F). Line a plate with a few layers of absorbent paper to remove excess oil.
  7. Flour your workspace and using a spoon, shape your donuts. 2 tbsp tea is sufficient to get a good format of donut holes.
  8. Fry the donut holes in the oil for 1 minute on each side until golden brown. Drain on the plate with absorbent paper.
  9. Decoration (optional)
  Prepare a bowl with the granulated sugar and dry spice of your choice. Roll the donut holes still hot in the sugar to coat them.