Get Our FREE Cookbook!

From cookies to bars, breads to muffins you're sure to find something special to bake in this FREE cookbook -- Healthy Everyday Baking. DOWNLOAD your copy today!

  • Blog
  • »
  • Mashed Baked Potato Donuts

Mashed Baked Potato Donuts

Posted by tspbasil
March 14, 2014
Featured in: Sweet Splurges
Jump to recipe
These Baked Mashed Potato Donuts are an easy way to add some vegetables to your dessert!

~ by

So, last year I finally splurged and bought a Wilton donut pan (it was a whopping $5 after using my A.C. Moore coupon.) I had been pinning baked donut recipes for awhile but for some reason couldn’t justify buying another kitchen item I thought I’d only use occasionally.

Turns out to be a purchase that I’ve happily used more than occasionally. The first recipe I made were these exquisite Gluten-free Totally Coconut Donuts from Gretchen @ Kumquat. Next, I moved onto butternut squash baked donuts. My latest batch included a version of these Dark Chocolate Donuts from Cindy @ Pick Fresh Foods.

Now as a dietitian, I’m not saying baked donuts are an everyday health food – this is the Sweet Splurges column after all - but between being baked vs. fried and the variety of nutrient-rich ingredients that I've seen being used (fruit, veggies, whole grain flours, etc.), baked donuts can easily be an enjoyable, occasional option in a healthy diet.

Speaking of nutritious ingredients, here I give you the humble potato. With St. Patty’s Day around the corner, potatoes are hot right now. But they can get a bad rap since often they are drowned in mayo or double fried in fat and because they are a white food. This is unfortunate as potatoes are a pretty nutritious and versatile veggie - they are loaded with nutrients like potassium (more than a small banana), Vitamin C and fiber (keep that skin on!)

While this donut recipe only calls for one potato for 12 servings, why not bake a few extras and make a dinner like Shepherd’s Pie Loaded Baked Potatoes from Katie @ Healthy Seasonal Recipes alongside your donuts for dessert?

Next baked donut recipes on deck for me to try:

Have you ever made baked donuts? What kind? Please share!

These Baked Mashed Potato Donuts are an easy way to add some vegetables to your dessert!

These Baked Mashed Potato Donuts are an easy way to add some vegetables to your dessert!

Baked Mashed Potato Donuts


Makes 12 large donuts


  • 1 cup mashed potato, about 1 large
  • 1/2 cup brown sugar
  • 1/2 cup nonfat plain Greek yogurt
  • 1 egg
  • 1 1/4 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 Tablespoon unsalted butter, melted
  • 3 Tablespoon sugar
  • 2 teaspoon ground cinnamon
  • 3/4 cup buttermilk


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, beat together mashed potato*, brown sugar, yogurt, and egg.
  3. In a separate bowl, whisk together flours, baking powder, nutmeg, baking soda and salt.
  4. Add dry ingredients to mashed potato mixture alternatively with buttermilk and beat until just incorporated (dough will be sticky.)
  5. Grease a 6 count donut pan with cooking spray. Fill each cavity with dough.
  6. Bake for 15 – 18 minutes until donuts start to turn golden brown. Remove from pan and cool on a rack.
  7. Repeat with remaining dough.
  8. Brush each donut with melted butter. Mix sugar and cinnamon together in a small bowl. Sprinkle each donut with about ¾ teaspoon of cinnamon sugar.

*For my mashed potato, I wrapped a russet potato in foil and baked in the oven for about 65 minutes at 400 degrees. I let it cool a bit and then mashed it for this recipe.

Print this recipe


Deanna Segrave-Daly is the author of the SWEET SPLURGES Feature on HealthyAperture -- a monthly column designed for the reader who wants to eat healthfully most of the time but who also enjoys indulging now and then, too. Deanna is a food-loving dietitian who writes, develops recipes and dabbles in food iPhoneography for her blog Teaspoon of Spice. Along with being the {Sweet Splurges} Features Editor at Healthy Aperture, she is also the co-founder of The Recipe ReDux and Blog Brûlée. Her 8-year old daughter and picky eater husband keep her inspired to create appealing, good-for-you family cuisine.
More posts by tspbasil
comments powered by Disqus

Never miss a new post. Sign up to subscribe.