What makes these doughnuts Christmasy? They’re baked and eaten at Christmas of course!
Mashed Potato Christmas Doughnuts are a perfect snowy day activity, any time you have about 4 hours. Once you make the dough it’ll need 2 hours to rest. After the 2 hours, it’s all hands on deck. Don’t forget to put the Christmas music on; then before you know it your house will be filled with the sweet smell of doughnuts baking!
We used a wine glass and a thimble to make the perfect doughnut shapes out of the dough. Then fried 3-4 doughnuts at a time in 375°F oil for 45 seconds – 1 minute on each side, then transferred them to a paper towel lined cookie sheet. We used a meat thermometer to keep an eye on the oil temperature because it decreases as you add dough to it. If the oil isn’t hot enough then you’ll get greasy doughnuts. If it gets to hot the outside will be done quickly, leaving the inside a tad gooey.
This Mashed Potato Christmas Doughnuts recipe calls for cinnamon and sugar, but we didn’t do that because these are fabulous on their own; golden crust with a slight crunch and a sweet soft center. These also freeze well, so you can make them well ahead of your event.