Scallion-cheddar mashed potato doughnuts
Uncooked Yukon gold potato(es)
5 oz, peeled and cut into 1/2-in cubes (about 1 cup)
Plain fat free Greek yogurt
1 large egg(s), lightly beaten
White self-rising flour
Reduced fat sharp cheddar cheese made with 2% milk
⅓ cup(s), shredded
- Preheat oven to 400°F. Lightly coat a 6-hole silicone doughnut pan (¼-cup capacity each) with nonstick spray.
- In a small saucepan, cover potatoes with cool water. Bring to a boil over high heat. Reduce heat to medium, and cook until potatoes are tender, 10 to 12 minutes. Reserve 2 tbsp cooking water, then drain potatoes.
- Place potatoes in a medium bowl; mash with a fork until smooth, adding reserved 2 tbsp cooking water. Stir in yogurt, then add egg. In a small bowl, stir together flour, salt, and cayenne. Stir flour mixture, cheese, and scallions into potato mixture. Spoon batter into a quart-sized zip-top plastic bag. Snip a hole in one bottom corner of bag; pipe batter evenly into doughnut pan. Bake at 400°F until lightly browned, about 20 minutes.
- Serving size: 1 donut