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Potato Donuts

  • Author: Sylvie
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: Makes 24 1x
  • Category: Breads


Mashed potato in donuts and doused in powdered sugar these will disappear as fast as any other donut you will have tried before.



2 3/4 cups flour
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs
2/3 cup superfine/caster sugar
3 tablespoons butter, softened
1 cup mashed potatoes (2 medium potatoes should equate to a cup of mashed potatoes)
6 cups vegetable oil (dependent on the size of saucepan you use, more may be required)
2 cups confectioners/icing sugar
1/2 teaspoon cinnamon


  • Place the flour, baking powder, salt, cinnamon and nutmeg in a large bowl and stir to combine.
  • In a separate bowl, place the butter and sugar and whisk to combine until smooth. Add the eggs whisk until well combined.
  • Add the mashed potatoes into the sugar and egg mixture and whisk swiftly until it is a smooth mixture.
  • Make a well in the flour and pour the potato mixture in. Fold together until it is a dough that holds together.
  • Refrigerate for two hours.
  • Lightly flour a flat surface and roll out to a 1/4 inch thickness.
  • Press donut shapes out of the entire dough.
  • Set a medium saucepan on high heat with a lid on (the oil splatters as it heats up).
  • Once it is hot (you will see small bubbles) take a slotted spoon and place one doughnut carefully into the hot oil.
  • Cook until browned on one side, flip and do so with the other side. Continue with the remaining donuts.
  • Meanwhile, place the confectioner's sugar and cinnamon in a bowl and stir. Set aside.
  • Remove and place on paper towels to soak some of the oil up, and allowing to cool somewhate before dipping into the confectioner sugar coating.
  • Repeat the process with the remaining dough, coating up to three times in the sugar, if necessary.
  • Serve as these are best eaten the day they're made.


Adapted from Potato Donuts