Scallion-cheddar mashed potato doughnuts

Scallion-Cheddar Mashed Potato Doughnuts

Total Time
50 min
15 min
35 min
This recipe turns mashed potatoes into a fun snack or side. The exterior of the doughnuts bakes to a slightly crisp consistency, while the insides remain creamy and hearty—like dense mashed potatoes. They’re made more savory, and more delicious, with the additions of sharp cheddar cheese and scallions. A little Greek yogurt adds a hint of tang that lifts all the other flavors. These doughnuts are best served hot or warm; reheat leftovers in the microwave for 15 to 20 seconds.


Uncooked Yukon gold potato

5 oz, peeled and cut into 1/2-in cubes (about 1 cup)

Plain fat free Greek yogurt

¼ cup(s)


1 large egg(s), lightly beaten

White self-rising flour

½ cup(s)

Table salt


Cayenne pepper


Reduced fat cheddar cheese

cup(s), shredded, sharp variety


2 Tbsp


  1. Preheat oven to 400°F. Lightly coat a 6-hole silicone doughnut pan (¼-cup capacity each) with nonstick spray.
  2. 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.
  3. 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.
  4. Serving size: 1 donut