Introduction

Potato donuts are a soft, fluffy twist on the classic treat, made using mashed potatoes for extra moisture and tenderness. These homemade delights are perfect for a weekend breakfast or a cozy snack with tea or coffee.

A close-up of a stack of donuts on a wooden board, with four glazed donuts showing a shiny, translucent white icing covering their golden-brown surfaces, revealing a soft texture underneath. In front, there are two plain donuts without glaze, one partially bitten with a fluffy, airy inside visible, and the other with a larger bite showing its light, soft crumb. The donuts are piled on a wooden board with a soft focus on a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium-sized potatoes
3 cups all-purpose flour (plain flour), plus extra for dusting
2 teaspoons instant yeast
3 cups icing sugar (powdered sugar)
½ cup + 1 tablespoon margarine
2 eggs, lightly beaten
⅓ cup + 2 tablespoons milk
Cooking oil for deep frying

Instructions

Step 1: Steam or boil the potatoes until tender, then mash them thoroughly until smooth with no lumps. Set aside to cool.
Step 2: In a mixing bowl, combine the cooled mashed potatoes with yeast, 1 cup (100 grams) of icing sugar, margarine, and beaten eggs. Mix well using a wooden spoon until fully blended.
Step 3: Gradually add the all-purpose flour to the mixture, stirring continuously.
Step 4: Use your hands to mix and knead the dough. Knead until it feels smooth, slightly elastic, and has a shiny appearance, about 7-10 minutes. A stand mixer can also be used.
Step 5: Place the dough in a greased bowl, cover with a damp cloth or cling film, and leave it in a warm, draft-free spot to rise for 45-60 minutes, until doubled in size.
Step 6: Once risen, punch down the dough gently and knead lightly.
Step 7: On a floured surface, roll out the dough to about ½ inch thickness. Use a round cookie cutter to cut donut shapes, then use a chopstick to create a hole in the center of each donut.
Step 8: Heat cooking oil in a deep pan. Test readiness by frying a small piece of dough; if it fries quickly, the oil is ready.
Step 9: Fry the donuts for about 2 minutes on each side or until they are light golden. Remove with a slotted spoon and set on paper towels to drain excess oil.
Step 10: In a bowl, whisk together 200 grams (7 oz) of icing sugar with the milk to make a smooth glaze.
Step 11: Dip each warm donut into the glaze, then place on a cooling rack to allow the glaze to set.
Step 12: Enjoy your homemade potato donuts with your favorite cup of tea or coffee.

Tips & Variations

Use chilled mashed potatoes to prevent the dough from becoming too sticky.
For a richer flavor, substitute margarine with butter.
Add a pinch of cinnamon or nutmeg to the dough for a subtle spice.
Try glazing with chocolate or sprinkling powdered sugar instead of icing sugar glaze.
If you don’t have a donut cutter, use two different-sized round cutters or even a glass and a bottle cap to shape the donuts.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a microwave or oven. Glazed donuts are best enjoyed fresh but can be refrigerated for up to 3 days; allow them to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baked potatoes instead of steamed or boiled?

Yes, baked potatoes can be used, but they should be mashed while still warm for easier mixing. Ensure the potatoes are not too dry.

How do I know if the oil is at the right temperature for frying?

Frying a small piece of dough is a simple test—if it sizzles and browns quickly without burning, the oil is hot enough, usually around 350°F (175°C).