My Potato Donut Recipe makes golden, soft donuts with mashed potatoes for the perfect texture—easy, budget-friendly, and no yeast needed!
- 2 large eggs , at room temperature
- 1 cup (8 oz/225 g) granulated sugar
- 1 cup (8 oz/225 g) plain mashed potatoes , warm
- ⅔ cup (5 fl oz/160 ml) whole milk
- 1 tablespoon (½ oz/14 g) butter , melted
- 1 ½ teaspoons salt
- 3 ¾ cups (18 ¾ oz/531 g) all-purpose flour
- 5 teaspoons baking powder
- ½ teaspoon ground nutmeg
- 2 quarts (64 oz/1.9 L) vegetable oil , for deep frying
- 1 cup (8 oz/225 g) granulated sugar
- 2 tablespoons cinnamon
- ½ teaspoon salt
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In a large bowl, whisk together the eggs, sugar, warm mashed potatoes, milk, butter and salt until smooth.
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In a medium bowl combine the flour, baking powder and nutmeg, then work this into the potato mixture until you have a very soft dough that holds together but just barely.
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Wrap the dough in plastic wrap and refrigerate overnight. It can stay in the fridge for up to two days.
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In a shallow bowl, mix together the sugar, cinnamon and salt until combined. Set aside.
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Sprinkle flour on a baking sheet and set near you.
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On a well-floured surface, roll the dough to a ½-inch (12 mm) thickness.
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Cut out your doughnuts using a 3-inch (7 ½ cm) and a 1½ -inch (3 ⅘ cm) round cutters.
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Transfer the doughnuts to the floured baking sheet, then gather and roll the scraps until you have cut out all you can.
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Place a wire rack on top of a rimmed baking sheet next to you by the stove. Keep the cinnamon sugar nearby as well.
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Pour the oil into a wide medium sized, heavy bottom pan and heat over medium heat until a cooking thermometer reads 325°F - 350°F.
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Using a spatula, carefully place 3 - 4 doughnuts in the oil and fry for 2 to 3 minutes on each side, flipping around the three-minute mark, until they are golden brown all around.
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Let the doughnuts drain on the wire rack until just cool enough to handle, then roll in the cinnamon sugar while still warm. Return to the wire rack to finish cooling. Repeat with the remaining doughnuts.
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These are best the day they are made but leftovers can be stored in an airtight container at room temperature 1 day in the fridge.
- Don't add too much flour. When mixing the dough, a minimal amount of flour is used to keep the doughnuts from becoming overly dense. The dough should just come together with the flour called for in the recipe, but if the dough is too loose to handle, you can knead in a touch more flour, one tablespoon at a time, until it holds its shape.
- Use plain homemade mashed potatoes. For best results, use homemade plain (without added spices, cheese, onion, garlic, or other flavorings) mashed potatoes. Prepared plain mashed potatoes or plain instant mashed potatoes also work.
- Chill dough overnight. The overnight chilling of the dough will allow the flour to evenly hydrate and make the dough easier to handle. You can leave to dough in the refrigerator for up to two days.
- Use enough oil. The potato in these doughnuts makes them a bit denser than regular doughnuts and they will sink a bit in the oil. The oil should be at least 2 inches (5 cm) deep, or the doughnuts may touch the bottom of the pot and burn.
- Use caution while frying. Use caution when frying and never walk away from oil heating on the stove. It will get very hot, and if it gets too hot, it can ignite. It's always best to use a thermometer. And if you are a child, please get the help of a grown-up.
- Keep the temperature steady: Keep the temperature of the oil at 325°F (165°C). If you allow the oil to get too hot, the outside of the potato doughnuts will brown, but the insides will remain raw.