Spudnuts Potato Donuts
Spudnuts Potato Donuts are a soft, homemade twist on classic donuts made with mashed potatoes in the dough. These melt-in-your-mouth treats are perfect for breakfast, brunch, or dessert.
Ingredients
- 1 cup mashed russet potatoes flaky texture is key
- 2¼ teaspoons instant yeast 1 packet
- ½ cup whole milk warmed to about 110°F
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup unsalted butter softened
- 1 teaspoon fine sea salt
- 4 cups all-purpose flour
- Oil for frying
- 2 cups powdered sugar sifted
Instructions
- Whisk warm milk, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.
- Stir mashed potato, eggs, and softened butter until mostly smooth.
- Add the yeast mixture and flour-salt blend to the potato mix. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead 6–8 minutes until soft and slightly tacky.
- Let dough rise in a warm spot for about 1 hour, until doubled in size.
- Roll out dough to ½-inch thickness and cut with a donut cutter. Place on a parchment-lined tray.
- Cover and let dough rest for 20–25 minutes until slightly puffy.
- Warm oil to 350°F in a heavy pot.
- Fry donuts in batches until golden on both sides. Drain on paper towels.
- Dip warm donuts in glaze or sugar for coating.
Notes
If mashed potatoes are watery, drain excess liquid before measuring. Keep oil temperature steady while frying for best results.
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