Spudnuts – Potato Donuts
Growing up I lived about 20 minutes from the town I currently live in (we’ll call it P-town, because it starts with the letter “P”, not because it smells like a urinal). The only thing I knew about P-town was that it had a craptastic shopping mall that my mother would drag me to every now and then. Finally the mall closed and I never had to come back.
Then I met my future husband. And he made me move to P-town. And, okay, he didn’t make me, but we found a house there and it was agreed upon that we would move and I hated everything about it.
13 years I’ve lived here. It grows on me a little more each year and I think I can now safely call this town home without barfing or making the angry eyes. I kinda even like it.
When we first moved here my husband tried selling me on it with the local donut shop. He knows that donuts rank high with me. The thing is, these donuts are made from potatoes and I’m sorry, but no. Take me home, I want to move back in with my mama, where the donuts are made from normal things like flour and sugar.
I finally gave one of the potato donuts a shot, though. And, well, here I am making and sharing my own version with you. I think you know what that means. Potatoes and donuts do actually go well together. Spudnuts are delicious.
Also, potatoes are vegetables and vegetables for breakfast is super practical and healthy. Trust.
These don’t taste like mashed potatoes or anything, so don’t freak out. People would never guess you used mashed potatoes in the dough. They just add this extra hint of sweetness and the texture is a bit different than a plain yeast donut. Try ’em. They’re worth moving across town for, but if you can make them yourself, there will be no need!
Spudnuts - Mashed Potato Donuts
Mashed Potato Donuts are a fun twist on the classic raised donut.
- 2 medium-size Idaho potatoes peeled
- 2 1/2 to 3 cups all-purpose flour
- 1 large eggs
- 3/4 cup plus 2 tablespoons potato cooking water divided use
- 1/4 cup sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon ground mace
- 1/8 teaspoon freshly grated nutmeg
- Lard or oil for deep-frying
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
To make the donuts, boil the potatoes until fork tender. Set aside the cooking liquid.
Push the potatoes through a food mill or mash by hand, leaving no lumps. Measure out 3/4 cup of mashed potatoes.
In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
In a small pot, heat the 3/4 cup of potato water, sugar, butter, and salt over low heat until the butter has melted.
Stir this mixture into the potato mixture and blend until smooth.
Dissolve the yeast in the remaining 2 tablespoons of warm potato water.
Add to the potato mixture. Mix in the mace and nutmeg and mix thoroughly.
Add remaining flour a little at a time, with your mixer on low and fitted with the dough hook, until a stiff dough forms. Continue kneading until smooth and elastic.
Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
Turn the dough onto a floured surface and roll to 1/2 inch thickness.
Cut the dough with a floured biscuit or donut cutter. (I find this dough to be pretty soft, so I use a biscuit cutter since it's easier to move the full circle around than it is to move around the donut shape.)
Cover and let rise until doubled in bulk, about 45 minutes.
Heat a deep skillet or pot with 2 inches of oil to 375 degrees.
Fry the donuts in batches (don't overcrowd the pan), flipping as needed until golden brown on both sides.
Drain a paper towel lined plate.
To make the glaze, heat the milk in a small saucepan until warm. Remove from the heat and stir in the powdered sugar and vanilla. Whisk together to form a glaze.
Dunk the warm donuts in the glaze. Let sit for 5 minutes to set.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.