Potato Donuts (Cheesy Mashed Potato Onion Rings) (2024)

Crispy on the outside, creamy on the inside, these cheesy and savory potato donuts is a perfect twist on the classic velvety mashed potato, the golden crispy onion rings, and the warm gooey mozzarella cheese.

Follow along as we share our step-by-step guide to making these cheesy, savory delights that are bound to become your new favorite winter snack~

Tips for making cheesy potato donuts

1. Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold. They have a creamier texture when cooked, ideal for mashed potatoes.

2. Boil vs Steam the Potatoes: Boiling potatoes can cause them to become waterlogged, as they tend to absorb more water during the process. Steaming, on the other hand, preserves more nutrients because the potatoes aren’t submerged in water. Personally, I prefer steaming over boiling when making mashed potatoes.

• If you don’t have a steamer pot, boiling whole potatoes with the skin on can help preserve nutrients. The skin acts as a barrier, and the potato flesh absorbs less water, resulting in a richer and more flavorful dish.

3. Add Glutinous Rice Flour: Glutinous rice flour can absorb extra moisture and act as a binder, helping to hold the mashed potato mixture together. It prevents the donuts from falling apart during shaping and frying. When fried, the glutinous rice flour contributes to a slightly crispy and golden exterior, enhancing the overall texture of the donuts. Therefore, we can not skip glutinous rice flour in this recipe.

4. Season to Your Taste: Taste as you go and adjust salt, pepper, and any other seasonings to your preference.

5. Stuff Cheese Between Onion Rings: Gently slide the thin cheese strips into the space between two onion rings. Take your time, inserting as much cheese as you can without damaging the rings. This method helps secure the cheese within the onion rings, reducing the chances of melted cheese leakage.

6. Cover Carefully: Ensure that every spot of the cheese-filled onion rings is completely covered with mashed potato. Failing to do so might result in cheese leakage while deep frying.

See Also

Beef and Broccoli LomeinParmesan Smashed PotatoesBok Choy with Oyster Sauce | Two Plaid ApronsCreamy Garlic Chicken Pasta

7. Hot Oil: Make sure you heat up the oil to 350°F (175°C) before placing in the potato donut ring. Hot oil can quickly cook the outer layer of the donuts, creating a crisp and golden crust. If the oil is not hot enough, the donuts might absorb more oil, becoming greasy and heavy.

• If you don’t have a food thermometer, you can insert the dry tip of a wooden chopstick into the hot oil. Look for consistent, small bubbles forming around the submerged end of the chopstick, indicating that the oil is approximately at 350°F (175°C).

8. Fry One at a Time: Don’t overcrowd the frying pan. Frying too many donuts at once can cause the oil temperature to drop significantly, leading to a soggy outer layer instead of a crispy one.

9. Dipping Sauces: This recipe creates original flavored savory cheesy potato donuts. You can also serve the cheesy potato donuts with your favorite dipping sauces like garlic aioli, spicy ketchup, or a tangy cheese dip for an extra burst of flavor.

EQUIPMENT

• Steamer Pot
• Potato masher
• Mixing bowl
• Medium pot for deep frying
• Slotted spoon

INGREDIENTS

• 2lbrusset potatoes
• 5tbspglutinous rice flour
• 1tspsalt(Gradually add to your taste)
• ½tspblack pepper(Gradually add to your taste)
• 1large onion(Feel free to use white, yellow, purple, or sweet onions.)
• 6mozzarella cheese slices
• vegetable oil(For deep frying)

INSTRUCTIONS

1. Peel the potatoes and slice them into ½ inch thick pieces. Steam the potato slices over medium-high heat for 30 minutes until they are tender. Mash the steamed potatoes until they become smooth.

2. Measure750g of mashed potatoes, then add5 tablespoons of glutinous rice flour, mix until well combined. Gradually add1 tsp of saltand½ tsp of black pepper, adjusting the amounts to your taste. Add the salt and pepper gradually, avoiding adding them all at once.

3. Slice a large onions into rings that are ½ inch wide. Cut mozzarella cheese slices into strips of the same width. Take a smaller onion ring and put it inside a larger one, then insert mozzarella cheese strips between the two onion rings to fill the space between them.

4. Roll a portion of mashed potatoes into a log shape, then line it on top of an onion ring. Cover the onion ring with the mashed potato, and continue this process until the entire onion ring is completely coated. Shape it into a donut shape. Repeat these steps with the remaining onion rings.

5. Heat oil in a medium pot to350°F (175°C). Using aslotted spoon, gently lower a prepared potato donut into the hot oil. Deep fry overmedium-high heat for 5 minutesuntil it turns golden brown and crispy. Remove using a slotted spoon and let it drain on a cooling rack.

6. Let the deep fried cheesy potato donutscool for about 5 minutesbefore serving. Serve hot with or without your favorite dipping sauce.

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