Go Back
+ servings
A close up of a bite taken out of a donut.

Spudnuts - Mashed Potato Donuts

Mashed Potato Donuts are a fun twist on the classic raised donut.
Course Dessert
Cuisine American
Keyword classic recipes, easy dessert recipes, easy donut recipes
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 15 donuts
Calories 100kcal


For the donuts:

  • 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

For the glaze:

  • 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.
  • Serve immediately.


Calories: 100kcal | Carbohydrates: 20g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 98mg | Potassium: 19mg | Sugar: 19g | Vitamin A: 70IU | Calcium: 6mg | Iron: 0.1mg