Bits and Bobs
1 ¾ cups all-purpose flour
¼ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbs unsalted butter, room temp
¾ cup sugar
1 ½ tsp vanilla extract
1 cup lightly packed mashed Yukon Gold potatoes (see notes below), ~3 medium potatoes
¼ cup buttermilk
vegetable oil for frying
2 cups powdered sugar
¼ cup water
1 tsp salt
Wash outside of potatoes and poke a few holes into the skin with a fork. Microwave potatoes on high for roughly 10 minutes, or until soft enough to mash. Once cool, cut each potato in half and scoop insides out into a bowl. Avoid any skin or overcooked bits. Mash until smooth. If you have a potato ricer or a sieve push the cooked potato through. The more smashed, the fluffier the donut!
Sift together the flour, cocoa, baking powder and soda, and salt. Set aside. Cream together the butter and sugar. Add the vanilla and egg, and beat until pale yellow and glossy. Beat in the potato and buttermilk until smooth. Finally, mix in the dry ingredients until well combined.
Turn the dough out onto a floured surface. Press the dough out into a ½ inch thick disk and turn over to lightly coat with flour. Tear small amounts of dough from the disk and roll into balls. Lightly roll the balls in the flour and set aside.
Heat the oil to 375°F (use a thermometer to monitor the heat, turning up or down as needed). Working in small of batches of 5-6 donut holes, add the balls of dough to the hot oil and allow to cook for 2 minutes, rolling around to avoid burning any of the sides. Set onto a rack and allow to cool.
Make the glaze by whisking together the sugar, salt, and water. Roll each cooled donut hole in the glaze and remove using a fork and tapping off any extra glaze on the side of the bowl. Set over a sheet pan with a cooling rack to allow additional glaze to run off. Allow glaze to set and enjoy!