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You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:
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Baked Potato Donuts

These baked potato donuts are a great twist on old fashion donuts. 







Summer vacation has begun and the kids have been hauled up in their room. You can bet that with no schedule comes hunger, so I've been trying to whip up some fun snacks for them.


I couldn't be more pleased about how these donuts turned out. They are fluffy, moist and taste as good as a fried donut. My girlfriend's son, who is a bit picky about food, inhaled one of these donuts and claimed that I should be a Chef and open up a donut shop. Coming from him, that is a wonderful compliment!






Baked Potato Donuts


1/2 C mashed potatoes 

1/2 C - 1 C light cream
1/2 C brown sugar
1/2 C vanilla yogurt
1 egg
2 C flour
1 tsp baking powder
1/2 tsp ground nutmeg

1/8 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt


Glaze

3/4 C powdered sugar

1 tsp cinnamon

1-3 Tbs light cream



Preheat oven to 350 degrees F. Grease 2- 6 count donut pans and set aside.


Microwave potatoes for 5 minutes; until soft to the touch. Remove from microwave and let cool. Once cool enough to handle, peel off the skins and place the flesh into a food processor with 1/2 C light cream. Process until smooth, adding more cream if needed. Set aside.


In a large mixing bowl, whisk together the brown sugar, egg and yogurt. Whisk in the pureed potatoes.


In a separate mixing bowl, sift the flour, baking powder, baking soda, cloves, nutmeg and salt. Stir the dry ingredients into the wet ingredients, until well combined. Dough will be sticky.


Pour the batter into a large zip top bag and snip off one corner. Squeeze even amounts of batter into each cavity of your donut pans and bake for 15-18 minutes; until golden brown and a toothpick inserted in the center comes out clean. 


Remove from pans to a cooling rack and let cool to room temperature. 


Combine the powdered sugar and cinnamon in a small mixing bowl. Whisk in light cream, one Tbs at a time, until a glaze consistency is reached. 


Dip each cooled donut into the glaze and return it to the rack to harden. Repeat with a second layer of glaze if desired.


Store in an airtight container for 3-4 days. Makes 12 donuts




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