Po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew… or a donut. 😍
I recently grew potatoes in my backyard for the very first time, and I was so excited about my little harvest that quietly cooking them for dinner simply would not do. I had to make a huge deal out of it.
So, naturally, I threw my first-ever Potato Party.
There was a potato harvest, a potato tournament, and… a potato potluck. It was all very serious business.
I had always heard about old-fashioned potato donuts, but I had never actually tried one. The idea is exactly what it sounds like: you mash real potatoes right into the donut dough!
I wasn’t entirely sure what to expect, but the result was glorious.
The mashed potato creates a silky-smooth, melt-in-your-mouth cake-style donut with crisp, golden edges. Tossed in warm cinnamon sugar, they were easily one of the most talked-about things at the party.
My guests could not stop eating them!!
And no, they do not taste like mashed potatoes. The potato simply gives the inside an incredibly tender, soft texture while the outside fries up beautifully golden.
Promise me you’ll make fresh potato donuts at least once in your life. A full Potato Party is optional… but highly encouraged.
These are cake-style donuts made with mashed russet or Yukon Gold potatoes, buttermilk, vanilla, and a little nutmeg. There is no yeast or long proofing time involved. Simply mix, cut, fry, and toss in cinnamon sugar while warm!
What are potato donuts?
Potato donuts are old-fashioned cake-style donuts made with real mashed potatoes. Instead of yeast, this recipe uses baking powder and baking soda, making them a simple homemade donut that’s perfect for a cozy weekend bake.
Do I need a potato cutter for potato donuts? (AFFILIATE LINK)
I use this donut hole cutter set.
You can also use one larger round cutter and a smaller cutter for the centers.
Do potato donuts taste like potatoes?
Not at all!
The mashed potatoes are there for texture rather than flavor. Once the donuts are mixed with vanilla, nutmeg, buttermilk, and sugar, they taste like a classic old-fashioned cake donut. The inside is tender and slightly dense in the best possible way, while the cinnamon sugar gives them a warm, nostalgic finish.
What potatoes are best for potato donuts?
Russet and Yukon Gold potatoes both work beautifully. Russets make a slightly lighter donut, while Yukon Golds create an extra silky crumb. Just make sure they’re mashed until completely smooth and cooled before adding them to the dough.
Can I use leftover mashed potatoes in potato donuts?
Absolutely! Plain leftover mashed potatoes work beautifully. Just skip anything with garlic, cheese, herbs, or gravy. Garlic donuts might be a step too far… even for a Potato Party.
Can I make the potato donut dough ahead of time?
Yes! You can make the dough the night before, cover it, and refrigerate it overnight. In the morning, simply roll, cut, and fry fresh donuts for a very lovely breakfast (and a kitchen that smells absolutely glorious).
What is the best oil for frying potato donuts?
Melted vegetable shortening gives these donuts the crispiest crust, but any neutral frying oil will work. For a seed-oil-free option, avocado oil fries beautifully. Fair warning… it does make this a much more expensive bake.
I also tested coconut oil, and it frothed up so aggressively that it nearly overflowed the pot. 👁️👄👁️
Please learn from my mistakes and skip the coconut oil for this one.
Here’s a quick overview of how to make them:
- Prepare the potatoes, mash until smooth, and cool completely.
- Cream the softened butter and sugar until fluffy.
- Beat in the egg and vanilla.
- Add the mashed potato and buttermilk.
- Mix in the flour, leaveners, salt, and nutmeg just until combined.
- Pat the dough onto a floured bench and cut into donuts.
- Heat the oil to 375°F for standard donuts or 360°F for large donuts.
- Fry until puffed and golden.
- Toss in cinnamon sugar while still warm.
Makes 12 standard donuts or 6 large donuts, plus donut holes.
Old-Fashioned Potato Donuts
Ingredients
- 42 grams unsalted butter softened (3 tbsp)
- 150 grams granulated sugar 3/4 cup
- 1 large egg at room temperature
- 1.5 tsp vanilla extract
- 210 grams mashed russet or Yukon Gold potato cooled completely (about 1 cup, lightly packed)
- 60 grams buttermilk at room temperature (1/4 cup), plus more if needed (see notes)
- 250 grams all-purpose flour plus more for the bench (about 2 cups)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground nutmeg
- Vegetable shortening or neutral oil enough for a 2.5 inch depth in your pot
- 100 grams granulated sugar 1/2 cup
- 1.5 tsp ground cinnamon
Equipment
- 1 Donut hole cookie cutter set Linked above in this post!
Method
- Prepare the potatoes a day ahead. Boil the potatoes until tender, then drain, cool, and peel (the skins slip right off). Rice or mash until smooth, cover, and refrigerate overnight. The overnight rest dries them out, which is the secret to light donuts.
- Same-day options: Bake the potatoes at 400°F directly on the oven rack for 45 to 60 minutes, until a knife slides in with no resistance. Or prick them all over with a fork (do not skip this, unvented potatoes can burst) and microwave on high for 5 minutes, flip, then continue in 2 minute bursts until tender, about 8 to 12 minutes total. Peel while warm using a tea towel, rice or mash, and cool completely before using.
- In a large bowl, cream the softened butter and sugar until fluffy, about 1 minute. Add the egg and vanilla and beat until glossy and pale.
- Beat in the cooled mashed potato and buttermilk until smooth. If it looks curdled, do not panic, the flour in the next step brings it back together.
- Add the flour, baking powder, baking soda, salt, and nutmeg. Mix just until combined. The dough will be soft and slightly sticky. Do not overmix.
- Generously flour your bench and rub a little oil on your hands to keep the dough from sticking. Turn the dough out onto the floured surface and, with oiled hands, pat it into a circle 1/2 inch thick for standard donuts or 3/4 inch for large. You can use an oiled rolling pin to make it smooth on top, too! Cut with a well floured donut cutter, placing each donut on its own small parchment square. Gather and re-pat scraps.
- Fill a pot with oil or melted shortening to a depth of 2.5 inches. Heat to 375°F for standard donuts or 360°F for large.
- Lower each donut into the oil parchment and all, then fish the paper out with tongs once it releases. Fry standard donuts 2 to 3 minutes per side, large donuts 3 to 5 minutes per side, until puffed and golden. Cut the first large one open to confirm the center is done.
- Fry the donut holes at 375°F for 1 to 2 minutes, turning often.
- Drain on paper towels, then toss in the cinnamon sugar while warm. Serve warm or at room temperature.
Notes
- Dry potato makes light donuts. Boiling the day before works beautifully because the moisture evaporates overnight, and the potatoes peel easily. If making same-day, bake or microwave instead of boiling so they are not waterlogged.
- If your dough feels dry, add more buttermilk, up to 80 grams (1/3 cup) total.
- If the batter splits after the potato and buttermilk, beat in a scoop of the flour first and it will smooth out.
- The dough can be made the night before and refrigerated. Dust with a little extra flour, cut, and fry in the morning.
- Melted vegetable shortening gives the crispiest crust, but any neutral oil works.
- Leftover plain mashed potatoes work too, as long as they have no garlic, herbs, or add-ins.
- If you want to fry seed-oil free, avocado oil is the way to go. I tested this recipe with coconut oil as well and it frothed up way too much, nearly overflowing the pot, so learn from my mistakes and skip it. Avocado oil fries beautifully, although fair warning… it does make this a much more expensive bake!
