I’m so happy to share this potato doughnuts recipe because it turns simple ingredients into something truly special. These doughnuts are soft on the inside with a light crisp outside, and they have a gentle buttery flavor in every bite. The mashed potatoes make them extra tender and fluffy. They are fun to make and perfect for a sweet treat at home.
Level: Moderate
Total Time: about 1 hour 5 minutes
Prep Time: about 20 minutes
Cook Time: about 35 minutes
Yield: about 12 doughnuts
Course: Dessert
Cuisine: American
I still remember the first time I tried making doughnuts at home, and I was surprised by how fun it was. These potato doughnuts feel a little different, but in the best way.
What makes this recipe special is the soft and airy inside mixed with a lightly crisp outside. The mashed potatoes help keep the dough light, while the browned butter adds a warm, nutty taste. Everything comes together into a dough that is easy to shape and fry.
This is a great recipe when you want something homemade and comforting. It works well for weekends, special treats, or when you just feel like making something sweet and a little different.
How to Make Potato Doughnuts
This recipe brings together soft mashed potatoes and sweet doughnut flavors for a rich and fluffy treat. Here’s how it all comes together:
• Potatoes cooked until soft and mashed smooth
• Butter browned to add a warm, nutty flavor
• A simple dough made with eggs, sugar, and milk
• Dry ingredients mixed in for structure and lightness
• Dough gently kneaded until smooth
• Dough rolled and cut into classic doughnut shapes
• Doughnuts fried until golden and crisp
• Finished with powdered sugar or cinnamon sugar
It is a hands-on recipe, but each step is simple and very rewarding.
Ingredients
• 3 tablespoons unsalted butter
• 12 ounces russet potatoes, peeled and cut into chunks
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 2/3 cup sugar
• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• Powdered sugar or cinnamon sugar, for coating
• About 2 quarts refined coconut oil, for frying
Directions
- Brown the Butter:
- Melt the butter in a small pan over medium heat.
- Cook until it turns golden with a nutty smell, about 3 minutes. Set aside.
- Prepare the Potatoes:
- Rinse the potato pieces in water until the water looks clear.
- Boil them for about 10 minutes until soft, then drain and rinse again.
- Dry and Mash the Potatoes:
- Place the drained potatoes back in the pot over low heat for about 1 minute to remove extra moisture.
- Mash or press them until smooth, then let them cool slightly.
- Mix Dry Ingredients:
- In a bowl, mix flour, baking powder, salt, baking soda, and nutmeg.
- Stir well so everything is evenly combined.
- Mix Wet Ingredients:
- In a large bowl, whisk the browned butter with sugar and eggs until smooth.
- Add milk, buttermilk, vanilla, and about 1 cup mashed potatoes. Mix well.
- Make the Dough:
- Add the dry ingredients to the wet mixture.
- Stir until a soft dough forms with no dry flour left.
- Knead the Dough:
- Turn the dough onto a floured surface.
- Knead for about 45 seconds until smooth and not sticky.
- Shape the Doughnuts:
- Roll the dough to about 1/2 inch thick.
- Cut out circles and then cut a hole in the center to form rings.
- Fry the Doughnuts:
- Heat oil to about medium high heat.
- Fry doughnuts in small batches for about 2 minutes, flipping halfway, until golden brown.
- Finish and Serve:
- Let them cool slightly on paper towels.
- Coat with powdered sugar or cinnamon sugar and serve warm.
Process Details
• Browning the Butter: Cooking the butter until golden adds a deep, slightly nutty flavor that makes the doughnuts taste richer.
• Rinsing the Potatoes: Washing the potatoes removes extra starch, which helps keep the dough light instead of sticky.
• Drying the Potatoes: Removing extra moisture helps the dough stay firm and easy to shape.
• Kneading the Dough: A short knead helps the dough hold its shape without making it tough.
• Frying the Doughnuts: Frying at the right heat gives a crisp outside while keeping the inside soft and fluffy.
Tips for Success
• Use russet potatoes, they are dry and fluffy which works best here.
• Do not skip rinsing the potatoes, it helps improve the texture.
• Keep the dough lightly floured so it does not stick to your hands.
• Do not overwork the dough, or the doughnuts may turn dense.
• Fry in small batches so the oil temperature stays steady.
• Let the doughnuts cool slightly before coating so the sugar sticks better.
Serving Ideas
• Classic Sweet Treat: Serve warm with a generous dusting of powdered sugar.
• Cinnamon Sugar Style: Coat with cinnamon sugar for a cozy flavor.
• With Coffee or Tea: Perfect with a warm drink for a simple snack.
• Dessert Plate: Serve with a drizzle of glaze if you like extra sweetness.
Storage & Freezing
• Room Temperature: Keep in a sealed container for up to 1 day for best taste.
• Refrigerator: Store for up to 2 to 3 days, but they may lose some softness.
• Reheating: Warm gently in the oven or microwave for a few seconds.
• Freezing: You can freeze without the sugar coating for up to 1 month, then reheat and coat before serving.
• Texture Note: Fresh is best, as the crisp outside softens over time.
Nutrition Info (Approximate per Serving)
• Calories: ~350
• Protein: ~5g
• Carbohydrates: ~44g
• Fat: ~18g
• Fiber: ~2g
• Sodium: ~300mg
• Sugar: ~15g
These potato doughnuts are soft, fluffy, and full of comforting flavor. The mix of tender inside and lightly crisp outside makes every bite feel special, and the simple ingredients come together in a really satisfying way.
I hope you give this recipe a try and enjoy the process as much as the result. Once you taste them warm and freshly coated in sugar, they might just become one of your favorite homemade treats.
