Scallion Cheddar Mashed Potato Donuts Food

CHEDDAR JALAPEñO SCALLION DOUGHNUTS

Steps:

• Place a rack in the upper third of the oven and preheat to 350 degrees F. Lightly spray a 6-cavity doughnut pan with nonstick cooking spray and sprinkle with 1/4 cup of the cheese; set aside.
• Melt the butter in a medium skillet over medium heat. Continue to cook until the butter is browned and smells nutty, about 5 minutes. Pour the browned butter immediately into a medium heatproof bowl and let cool.
• In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg; set aside.
• Add the egg, buttermilk, scallions and jalapeno to the bowl with the browned butter; whisk together to incorporate. Pour into the bowl of dry ingredients, add the remaining 1/4 cup cheese and stir together just until everything is coated.
• Scoop the batter with a small spoon and another small spoon to push the batter into the prepared pan. Fill each doughnut in the pan three-quarters full with batter then smooth with a rubber spatula. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 13 minutes. (The doughnuts won't look super golden brown at this point.) Remove the pan from the oven and immediately flip the doughnuts out onto a rimmed baking sheet.
• For crispier, extra golden-brown doughnuts (optional): Arrange the doughnuts on the baking sheet cheesy-side up, return them to the oven and switch the oven to broil. The cheese will bubble a bit and the doughnuts will get a little crispy, about 1 minute. Keep a close eye on the doughnuts, since they'll burn easily.
• Best enjoyed warm!

MASHED POTATO DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

CHEDDAR & SCALLION MASHED POTATOES

Steps:

• Cook potatoes in boiling salted water for 15-20 minutes, or until tender. Drain well. Return to pan and mash until smooth.
• Beat in scallions, butter and cheese over low heat, until combined and cheese is melted.
• Season with salt and pepper to taste.

SOUR CREAM & SCALLION MASHED POTATOES

Steps:

• After potatoes are boiled until tender, mash with milk and sour cream.
• Add chopped scallions, and salt and pepper to taste.
• It's nice if you can prepare these a bit in advance, and let them sit in order for the scalions to impart their flavor a bit.