Somewhere between a loaded baked potato and a late-night fair-food fever dream lives this genius little snack. Crispy on the outside, fluffy inside, and begging for a zigzag ribbon of sauce, these savory Baked Potato Mini Donuts prove potatoes really can do it all. Just like Mom.
Baked Potato Mini Donuts
Ingredients
- 2 cups mashed potatoes, cooled
- 1 cup all-purpose flour
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 egg
- 2 tablespoons chopped chives
Instructions
- Preheat the oven to 375°F (190°C) and grease a mini donut pan.
- In a large bowl, combine the mashed potatoes, flour, buttermilk, baking powder, baking soda, and salt.
- Add the melted butter and egg to the mixture and stir until smooth.
- Fold in the chopped chives.
- Spoon the batter into the prepared mini donut pan, filling each cavity approximately three-quarters full.
- Bake for 12-15 minutes, or until the donuts are golden brown and firm to the touch.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
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