Potato donuts

If you love donuts, you’ll want to try this recipe. It’s easy to follow, and it gives you squishy fluffy donuts, just like how good donuts should be. The only warning I should say is that don’t make them too often as they can ruin your diet program 😃.

My mom used to make this potato donut a lot when I was little. So now I try to copy her by making the donuts for my two boys. They love them. Especially my elder one.


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Donuts with mashed potato

The good thing about making homemade donuts is that you know what you put in the food, and you can also adjust the sugar and the sweetness according to how you like.

Because we too love the shop-bought donuts, like the popular you know what, but I find them way too sweet. So from time to time, I like to give my sons a treat by making homemade potato donuts.

Here, I only glazed the donuts with icing sugar that was melted with milk. But you can use any toppings you like. Try your donuts with chocolate spread, or peanut butter with chocolate sprinkles. And if you dare, you can try the Indonesian way that is butter and grated mild cheddar cheese.

However you like to have your donuts, I promise that you’ll love this potato donut recipe. Because it’s so easy with no fluff recipe. Apart from mashed potato as the secret ingredient for the donuts. This potato recipe gives you about two dozens donuts – depending on your donut’s size – that they’re more than enough to accompany your afternoon cup of tea/ coffee. 

Happy cooking.

Yield: 24

Potato Donuts

potato donut recipe

These squishy fluffy potato donuts are so easy to make. If you love donuts that can be made in no time with the sweetness that you can adjust, then you must try this mashed potato donut recipe.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 50 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 250 gr potatoes.
  • 450 gr plain flour, and some extra for dusting.
  • 2 tsp instant yeast.
  • 300 gr icing sugar/ powdered sugar.
  • 125 gr margarine.
  • 2 eggs, lightly beaten.
  • 7 tbsp milk.
  • Cooking oil for deep frying.

Instructions

  1. Steam or boil the potatoes and then mash them until really smooth without any lumps at all. Set aside to cool down.
  2. Once your mashed potatoes cooled down, put it in a mixing bowl together with yeast, 100 grams of icing sugar, margarine, and eggs. Mix well using a wooden spoon until all blended.
  3. Then add in the plain flour little by little as you keep mixing. 
  4. You can use your hand to mix and knead.
  5. Work on the dough by kneading it until it feels smooth, a bit elastic and looks shiny. It takes me about 7-10 minutes to knead the dough. You can also use a stand mixer to mix your dough.
  6. Put your dough in a greased mixing bowl and cover it with a damp cloth or cling film.
  7. Keep the bowl in a warm place of your house, away from cold draught. Let the dough rise for about 45-60 minutes.
  8. When the dough is well-risen, punch at the middle and knead a little bit. 
  9. On a floured surface, roll the dough into ½ inch thick. Use a round cookie cutter to cut the donut shape, and a chopstick to make a hole in the middle.
  10. When you finished cutting your dough, heat the oil in a deep saucepan or a deep frying pan. You can check the oil temperature by frying a pinch of the donut dough. If it fries quickly, it means your oil is hot enough and ready to use.
  11. Fry the donuts for about 2 minutes on each side until they’re light golden in colour. Take them out of the pan using a slotted spoon. Place them on a kitchen towel to drain the oil.
  12. Mix 200 grams/ 7.05 oz of icing sugar with the milk. Whisk it well.
  13. Take one donut at a time and dip it in a sugar glaze and let it dry on a cooling rack until you finish glazing all the donuts. 
  14. Enjoy your donuts with your favourite cup of tea or coffee. Your choice 😉.

Notes

  • When it comes to rolling the donuts, make sure you don’t go thinner than ½ inch. Because the cooked donuts won’t be as fluffy and tasty. The thinner the dough, the more oil absorbed in it that your donuts will taste too greasy. Trust me, I made that mistake 😆.
  • Similarly, you don’t want to roll and cut the dough too thick. Because the donuts won’t be able to fry properly. Try your best to cut at ½ inch thickness.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 198Total Fat 5gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 4gCholesterol 16mgSodium 10mgCarbohydrates 34gFiber 1gSugar 17gProtein 3g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Related posts

Thank you for reading up to this point 😊. I hope you are now thinking to try this donut recipe. Let me know when you do and share your views in the comments below. Also, feel free to share the post and pin it in your Pinterest.

Before you go, don’t forget to check my other recipes that may interest you as well.

Thank you and all the best.