Norwegian Potato Doughnuts: A Taste of Childhood Memories

The scent of warm oil and nutmeg still has the power to transport me back to my grandparents’ cozy kitchen. My grandfather, a man of few words but immeasurable warmth, would stand at the stove, patiently frying these very doughnuts for my siblings and me. We’d be bundled in our pajamas, anticipation bubbling in our bellies, eager for the first bite of those pillowy, slightly sweet treats. These weren’t just doughnuts; they were edible hugs, steeped in love and tradition.

Recipe Overview

• Prep Time: 1 hour 13 minutes (includes chilling time)
• Cook Time: Approximately 2-3 minutes per side, per batch
• Total Time: Approximately 2 hours
• Yields: 24 donuts
• Dietary Type: Not specified, contains dairy and eggs. Can be modified (see Variations section).

Ingredients

• 1 1/2 cups hot mashed potatoes, leftover work great
• 1/2 cup butter or 1/2 cup shortening
• 3 eggs
• 2 cups sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 5 1/2 cups flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon fresh grated nutmeg
• Vegetable oil (for frying)
• Optional: Sugar, cinnamon sugar, or glaze for coating

Equipment Needed

• Mixing bowls
• Electric mixer (optional, but recommended)
• Measuring cups and spoons
• Plastic wrap
• Floured surface
• Rolling pin
• Doughnut cutter
• Deep skillet or Dutch oven (cast iron recommended)
• Slotted spoon
• Paper towels
• Thermometer (optional, for oil temperature)

Instructions

1. Begin by reheating your mashed potatoes. They should be warm, but not scalding, to ensure the butter or shortening melts evenly.
2. In a small bowl, stir the butter (or shortening) into the reheated mashed potatoes until completely melted and combined. Set aside to cool slightly.
3. In a large mixing bowl, using an electric mixer or whisk, beat the eggs and sugar together for 3-4 minutes until the mixture becomes pale yellow and significantly lighter in texture. This step is crucial for creating a light and airy doughnut. The mixture should almost double in volume.
4. Stir in the buttermilk and vanilla extract until well combined.
5. Gradually stir in the potato mixture until just incorporated. Be careful not to overmix at this stage.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and freshly grated nutmeg. This ensures the dry ingredients are evenly distributed throughout the dough.
7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Again, be careful not to overmix; a slightly shaggy dough is preferable to a tough one.
8. Cover the dough with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the gluten in the flour to relax, making the dough easier to handle and resulting in a more tender doughnut.
9. After chilling, turn the dough out onto a lightly floured surface.
10. Using a rolling pin, roll the dough to approximately 1/2 inch thickness.
11. Use a doughnut cutter to cut out the doughnuts. If you don’t have a doughnut cutter, you can use two different-sized round cookie cutters, or even a sharp knife.
12. In a deep skillet or Dutch oven (cast iron is ideal for maintaining a consistent temperature), add vegetable oil to a depth of about 2 inches.
13. Heat the oil over medium heat to approximately 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to monitor the temperature, if available. If you don’t have a thermometer, test the oil by dropping a small piece of dough into it. If it browns in about 60 seconds, the oil is ready.
14. Carefully fry the doughnuts in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy doughnuts.
15. Turn the doughnuts once they are golden brown on the bottom, about 2-3 minutes per side.
16. Fry for another 2-3 minutes on the second side, or until golden brown and cooked through.
17. Using a slotted spoon, transfer the cooked doughnuts to a plate lined with paper towels to drain excess oil.
18. While the doughnuts are still warm, you can roll them in sugar, cinnamon sugar, or glaze them as desired.

Expert Tips & Tricks

• Using leftover mashed potatoes is a fantastic way to reduce food waste and add a unique flavor to your doughnuts.
• Don’t skip the chilling time! It’s crucial for developing the dough’s texture.
• Maintaining the correct oil temperature is essential for achieving perfectly cooked doughnuts. Too hot, and they’ll burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• If the dough is too sticky to roll easily, add a little more flour, but be careful not to add too much, as this can make the doughnuts tough.
• For a richer flavor, consider using browned butter in place of regular melted butter.
• A touch of lemon or orange zest in the dough can brighten the flavor profile.

Serving & Storage Suggestions

These Norwegian Potato Doughnuts are best served warm, ideally within a few hours of being made. The warmth enhances their pillowy texture and comforting flavors. Serve them plain, dusted with powdered sugar, rolled in cinnamon sugar, or glazed with a simple confectioner’s sugar glaze. They’re wonderful with a cup of coffee or tea.

Leftover doughnuts can be stored in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to 4 days, but they may lose some of their softness. To reheat, warm them gently in a microwave for a few seconds or in a low oven. They can also be frozen for longer storage (up to 2 months). Thaw them completely before reheating.

Nutritional Information

(Estimated, per doughnut, without toppings):

Nutrient	Amount per Serving	% Daily Value
Calories	228.2 kcal	N/A
Calories from Fat	44 g	19%
Total Fat	4.9 g	7%
Saturated Fat	2.8 g	13%
Cholesterol	37.3 mg	12%
Sodium	323 mg	13%
Total Carbohydrate	41.6 g	13%
Dietary Fiber	1 g	3%
Sugars	17.5 g	70%
Protein	4.4 g	8%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free: Substitute the butter with a dairy-free butter alternative and the buttermilk with a mixture of non-dairy milk (such as almond or soy milk) and 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using.
• Gluten-Free: Use a gluten-free all-purpose flour blend. You may need to experiment with the amount of flour to achieve the right consistency. A little xanthan gum can also help improve the texture.
• Spice It Up: Add a pinch of cardamom or ginger to the dough for a warm, aromatic twist.
• Seasonal Flavors: During the fall, add a teaspoon of pumpkin pie spice to the dough for a festive touch.
• Glaze Variations: Experiment with different glazes, such as a maple glaze, chocolate glaze, or a citrus glaze.

FAQs (Frequently Asked Questions)

Q: Can I use instant mashed potatoes?
A: While it’s best to use leftover or freshly made mashed potatoes for the best flavor and texture, you can use instant mashed potatoes in a pinch. Just be sure to follow the package directions and allow them to cool slightly before incorporating them into the dough.

Q: Why is my doughnut dough so sticky?
A: This dough is naturally a little sticky. Make sure you have properly chilled it. Also, lightly flour your hands and the work surface. If it’s still too sticky, add flour one tablespoon at a time until manageable, but avoid adding too much.

Q: How do I keep the doughnuts from getting greasy?
A: Maintaining the correct oil temperature is key. Also, don’t overcrowd the pan, and be sure to drain the doughnuts thoroughly on paper towels after frying.

Q: Can I bake these instead of frying them?
A: While these are traditionally fried, you can try baking them for a healthier option. Bake at 375°F (190°C) for about 10-12 minutes, or until golden brown. However, the texture will be different from fried doughnuts; they’ll be more cake-like.

Q: How can I tell if the oil is hot enough without a thermometer?
A: If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it. If it bubbles gently and turns golden brown in about 60 seconds, the oil is ready.

Final Thoughts

These Norwegian Potato Doughnuts are more than just a recipe; they’re a connection to heritage, a reminder of cherished memories, and a delicious way to share a little bit of warmth and comfort with those you love. Don’t be intimidated by the process – the results are well worth the effort. Gather your ingredients, put on some music, and let the aroma of nutmeg and warm oil fill your kitchen. I hope you enjoy making these doughnuts as much as my family and I do! Be sure to let me know how they turn out and share any creative variations you come up with. Happy baking!