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Soft, sweet, and golden-brown, Spudnuts Potato Donuts bring old-fashioned comfort to your breakfast table in just over an hour.
Ever since I was a young mom juggling soccer practice and school drop-off, these potato-based doughnuts have been my go-to weekend treat. Inspired by the classic Spudnuts shops of the 1960s, these homemade Potato Donuts deliver that nostalgic fried pastry taste with a softer crumb, thanks to real mashed potatoes. You might wonder how potatoes become doughnuts—but here’s the thing: potato starch grabs onto moisture like a charm, making your fried rings tender, pillowy, and just sweet enough. Honestly, they taste like a bakery specialty, but you whip them up right in your kitchen, no fancy equipment required (though I love my KitchenAid mixer on dough-hook duty).
Beyond the rosy glaze and crisp edges, this recipe is flexible: use instant potatoes if fresh ones feel like extra work, swap coconut oil if you prefer, or dial up the seasonings for a pumpkin-spiced spin around fall. You know what? Whether you’re feeding hungry teens or treating visiting neighbors, these Spudnuts Potato Donuts hit all the right notes—melt-in-your-mouth texture, homemade charm, and that heavenly aroma of fried dough. Plus, they freeze beautifully for a midweek pick-me-up.
Why You’ll Love This Recipe
• Bakery-style comfort at home—no drive-through required
• Potato-enriched dough for unbeatable moistness
• Versatile flavor base: sweet glaze or savory herb twist
• Ready in under 90 minutes from start to finish
• Kid-approved: my granddaughter asks for seconds every time
• Simple pantry ingredients, with easy swaps for gluten-free or vegan
• Fluffy interior meets crisp, golden exterior—pure magic
• Perfect for breakfast, brunch, or even a sweet afternoon snack
Ingredients
• 1 cup whole milk, warmed to about 110°F (swap almond or oat milk for dairy-free)
• 2 ¼ teaspoons active dry yeast (one ¼-ounce packet; Red Star or Fleischmann’s)
• ¼ cup granulated sugar (plus 2 Tbsp for dusting, if desired)
• ½ teaspoon fine salt (Morton or Diamond Crystal)
• 2 cups mashed russet potatoes (about 1 large, peeled and boiled; or ⅔ cup instant flakes rehydrated)
• 2 large eggs, room temperature (adds richness)
• 1 teaspoon pure vanilla extract (I love Nielsen-Massey)
• 5 cups all-purpose flour, plus more for dusting (King Arthur or Bob’s Red Mill)
• Vegetable oil for frying (enough to reach 2–3” depth in a Dutch oven)
• For the glaze:
– 2 cups powdered sugar, sifted
– ¼ cup milk (or coconut milk)
– 1 teaspoon vanilla extract
– Pinch of salt
Tip: Warm milk precisely with a digital thermometer, and measure flour by spoon-and-level for consistent results.
Directions
- Bloom the yeast: Stir warm milk, 1 Tbsp sugar, and yeast in a small bowl. Wait 5–10 minutes until foamy—no foam means fresh yeast has gone on vacation.
- Mash and mix: In a large bowl, whisk together mashed potatoes, remaining sugar, salt, eggs, and vanilla until velvety smooth.
- Combine wet and dry: Pour the yeast mixture into the potato bowl, then stir in 2 cups of flour until no streaks of dry remain.
- Knead the dough: Turn onto a floured surface, sprinkle with another cup of flour, and knead 6–8 minutes—add the final cup bit by bit if it’s sticky. You want a soft, slightly tacky ball.
- First rise: Oil a clean bowl, set the dough inside, cover with a damp towel, and let rise in a warm spot (I use oven light) until doubled, about 1 hour.
- Shape the donuts: Gently punch down dough, roll to ½″ thickness, and cut rings with a 3″ cutter (use a 1″ cutter for the hole). Re-roll scraps once.
- Second rise: Place rings on parchment-lined sheets, cover loosely, and rest 20–30 minutes until puffy.
- Heat the oil: Fill a heavy pot or deep fryer with oil to 2–3″ depth. Heat to 350°F, checking with a candy thermometer.
- Fry in batches: Slide in 3–4 donuts, frying 1–2 minutes per side until golden. Flip with tongs, then drain on a wire rack over a baking sheet.
- Cool slightly: Let donuts rest 3–5 minutes before glazing, so they hold their shape.
- Make the glaze: Whisk powdered sugar, milk, vanilla, and salt until silky—thin with extra milk or thicken with more sugar.
- Glaze the donuts: Dip just the tops, allowing excess to drip back into the bowl, then set on the rack to finish setting.
- Enjoy immediately—for maximum fluffiness and that bakery-fresh thrill.
Servings & Timing
Makes about 12 classic-sized Spudnuts Potato Donuts
Prep Time: 25 minutes (including potato mash)
Rise Time: 1 hour 20 minutes total (first and second rise)
Cook & Glaze Time: 30 minutes
Total Time: Approximately 2 hours 15 minutes
Variations
• Cinnamon-Sugar Darlings: Toss warm donuts in ½ cup sugar and 1 Tbsp cinnamon.
• Chocolate Hazelnut Twist: Drizzle melted Nutella and sprinkle toasted hazelnuts.
• Gluten-Free Spuds: Swap flour for a 1:1 gluten-free blend; add an extra egg for structure.
• Vegan Donuts: Use flax “eggs” (2 Tbsp flax + 6 Tbsp water) and non-dairy milk.
• Savory Herb Bites: Omit sugar, fry plain, then toss with grated Parmesan and chopped rosemary.
• Mini Donut Holes: Pinch off 1″ balls for quick, bite-sized treats.
Storage & Reheating
Store glazed donuts in an airtight container at room temperature for up to 2 days; unglazed last 3 days.
Freeze in a single layer, then bag for up to 1 month; thaw at room temperature.
Reheat in a 325°F oven for 5–7 minutes or microwave 10–12 seconds to recapture that just-fried warmth.
Make-Ahead Tip: Shape dough, cover, and refrigerate overnight; let come to room temperature before final rise and frying.
Notes
• Mashed potato ratio matters—too much and the dough can get gummy; too little and donuts turn dry.
• I tested five batches, and King Arthur flour gave me the fluffiest crumb every time.
• If your dough feels sticky after kneading, let it rest 5 minutes—flour hydrates and tackiness eases.
• A pinch of nutmeg or cardamom in the dough adds a cozy, unexpected warmth.
• Always use fresh oil; stale or overused oil can impart bitter notes.
FAQs
Q: Can I use instant potato flakes instead of fresh potatoes?
A: Yes—rehydrate ⅔ cup flakes with 1 cup hot water, mash until smooth, and proceed; results are nearly identical.
Q: Why are my donuts dense?
A: Under-kneading or inactive yeast are usually the culprits—knead until smooth and proof in a warm spot until doubled.
Q: How do I test oil temperature without a thermometer?
A: Dip the end of a wooden spoon—steady bubbles around it mean you’re around 350°F.
Q: Can these be baked instead of fried?
A: You can bake at 375°F for 8–10 minutes (flip halfway), but they won’t have the same crisp edge.
Q: Why did my glaze slide off?
A: If donuts are too hot or glaze too thin, it won’t stick. Cool donuts 2 minutes and thicken the glaze with extra sugar.
Q: Are these donuts healthy?
A: They’re still a fried treat, but potatoes add fiber and moisture, so you can use slightly less flour—and you control every ingredient.
Q: How long can I keep leftover donuts?
A: In an airtight container at room temp, they stay fresh for 2 days; reheat before serving for best texture.
Conclusion
Spudnuts Potato Donuts fuse retro bakery vibes with homemade warmth—tender potato dough, crisp-fried edges, and a sweet glaze that hugs every bite. Whip up a batch this weekend, share your results below, and explore my other breakfast delights like Lemon Poppy Seed Scones or Classic Buttermilk Pancakes for a full spread. Enjoy, dear friends, and happy frying!
Spudnuts Potato Donuts: Irresistible Homemade Potato Doughnuts
Ingredients
- 1 cup whole milk whole milk, warmed to about 110°F swap almond or oat milk for dairy-free
- 2 ¼ teaspoons active dry yeast active dry yeast (one ¼-ounce packet; Red Star or Fleischmann’s)
- ¼ cup granulated sugar granulated sugar (plus 2 tbsp for dusting, if desired)
- ½ teaspoon fine salt fine salt (Morton or Diamond Crystal)
- 2 cups mashed russet potatoes mashed russet potatoes (about 1 large, peeled and boiled; or ⅔ cup instant flakes rehydrated)
- 2 large eggs large eggs, room temperature adds richness
- 1 teaspoon pure vanilla extract pure vanilla extract (I love Nielsen-Massey)
- 5 cups all-purpose flour all-purpose flour, plus more for dusting (King Arthur or Bob’s Red Mill)
- Vegetable oil Vegetable oil for frying (enough to reach 2–3” depth in a Dutch oven)
- For the glaze For the glaze: 2 cups powdered sugar, sifted, ¼ cup milk (or coconut milk), 1 teaspoon vanilla extract, Pinch of salt
Instructions
- Stir warm milk, 1 Tbsp sugar, and yeast in a small bowl. Wait 5–10 minutes until foamy—no foam means fresh yeast has gone on vacation.
- In a large bowl, whisk together mashed potatoes, remaining sugar, salt, eggs, and vanilla until velvety smooth.
- Pour the yeast mixture into the potato bowl, then stir in 2 cups of flour until no streaks of dry remain.
- Turn onto a floured surface, sprinkle with another cup of flour, and knead 6–8 minutes—add the final cup bit by bit if it’s sticky. You want a soft, slightly tacky ball.
- Oil a clean bowl, set the dough inside, cover with a damp towel, and let rise in a warm spot until doubled, about 1 hour.
- Gently punch down dough, roll to ½″ thickness, and cut rings with a 3″ cutter (use a 1″ cutter for the hole). Re-roll scraps once.
- Place rings on parchment-lined sheets, cover loosely, and rest 20–30 minutes until puffy.
- Fill a heavy pot or deep fryer with oil to 2–3″ depth. Heat to 350°F, checking with a candy thermometer.
- Slide in 3–4 donuts, frying 1–2 minutes per side until golden. Flip with tongs, then drain on a wire rack over a baking sheet.
- Let donuts rest 3–5 minutes before glazing, so they hold their shape.
- Whisk powdered sugar, milk, vanilla, and salt until silky—thin with extra milk or thicken with more sugar.
- Dip just the tops, allowing excess to drip back into the bowl, then set on the rack to finish setting.
- For maximum fluffiness and that bakery-fresh thrill.
