Potato Doughnuts
Discover the ultimate comfort food fusion with these irresistibly fluffy Potato Doughnuts! This creative twist on classic doughnuts uses creamy mashed Russet potatoes to create an exceptionally tender texture and subtle richness, making every bite melt in your mouth. Flavored with warm cinnamon and nutmeg, these homemade doughnuts are perfectly spiced for cozy indulgence. Deep-fried to golden perfection and optionally dusted with powdered sugar, they are a delightful treat that’s ideal for breakfast, dessert, or an anytime snack. Simple ingredients, a quick prep time, and customizable toppings make this recipe a crowd-pleaser that you’ll keep coming back to. Perfect for fry-lovers seeking a unique recipe or anyone craving homemade doughnuts with a special twist, these potato doughnuts are sure to amaze!
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Recipe Information
Ingredients
- 2 cups Russet potatoes (peeled and cubed)
- 3.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 4 tablespoons Unsalted butter (melted)
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 Eggs
- 0.5 cups Milk
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 4 cups Vegetable oil (for frying)
- 1 cup Powdered sugar (for topping, optional)
Instructions
Place the peeled and cubed potatoes into a pot of boiling water. Cook until fork-tender, about 10-12 minutes. Drain and mash the potatoes until smooth. Allow them to cool.
In a large mixing bowl, combine the mashed potatoes, granulated sugar, and melted butter. Mix until well incorporated.
Add the eggs, milk, ground cinnamon, and ground nutmeg to the potato mixture. Stir until evenly mixed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Lightly flour your work surface and roll out the dough to about 1/2-inch thickness.
Using a doughnut cutter (or a round cutter and a smaller cutter for the center), cut out doughnut shapes. Gather scraps and re-roll as needed.
Heat the vegetable oil in a deep pot or frying pan to 350°F (175°C). Ensure the oil is deep enough for the doughnuts to float and fry evenly.
Carefully add a few doughnuts at a time to the hot oil. Fry for 1-2 minutes on each side, or until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
Repeat with the remaining doughnuts and holes.
Optional: Dust the warm doughnuts with powdered sugar before serving or glaze them with your favorite frosting.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 19.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
