Get ready to fall in love with potato doughnuts! These pillowy, tender treats are the ultimate comfort food that will have your kitchen smelling like a cozy bakery. Whether you’re craving classic glazed, adventurous flavors, or simple homemade goodness, we’ve gathered 35 irresistible recipes that will satisfy every doughnut desire. Let’s dive into these delicious creations that are sure to become your new favorites!
Classic Mashed Potato Doughnuts
Elevating humble ingredients to extraordinary heights, these Classic Mashed Potato Doughnuts transform yesterday’s leftovers into today’s sublime indulgence. Their delicate crumb and ethereal lightness belie the comforting familiarity of mashed potatoes, creating a pastry that bridges rustic tradition with sophisticated elegance. Each golden ring offers a tender interior that practically melts on the tongue, making these doughnuts worth every moment of preparation.
Ingredients
– A cup of leftover mashed potatoes (cooled completely)
– A quarter cup of granulated sugar
– A couple of tablespoons of melted butter
– One large egg
– A splash of whole milk (about 2 tablespoons)
– Two cups of all-purpose flour
– Two teaspoons of baking powder
– A pinch of salt
– A teaspoon of vanilla extract
– A quart of vegetable oil for frying
– Half a cup of powdered sugar for dusting
Instructions
1. In a large mixing bowl, combine the cooled mashed potatoes, granulated sugar, and melted butter, stirring until smooth and well incorporated.
2. Crack the egg into the mixture and pour in the milk and vanilla extract, then whisk vigorously until the mixture becomes pale and slightly fluffy.
3. In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution and prevent lumps.
4. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until a soft dough forms—be careful not to overmix to keep the doughnuts tender.
5. Lightly flour a clean surface and turn the dough out, then gently pat it into a ½-inch thick rectangle.
6. Use a doughnut cutter or two round cutters (one 3-inch and one 1-inch) to cut out doughnut shapes, re-rolling scraps as needed.
7. Heat the vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F, checking with a candy thermometer for accuracy.
8. Carefully slide 2-3 doughnuts into the hot oil using a slotted spoon, frying for about 90 seconds per side until they puff up and turn deep golden brown.
9. Remove the fried doughnuts with the slotted spoon and drain them on a wire rack set over a baking sheet—this keeps them crisp instead of soggy.
10. While still warm, dust the doughnuts generously with powdered sugar using a fine-mesh sieve for even coverage.
Delightfully airy with a subtle savory undertone, these doughnuts boast a cloud-like texture that contrasts beautifully with their crisp exterior. Serve them warm alongside a dollop of whipped cream cheese or drizzle with honey for an unexpected twist that highlights their versatile charm.
Glazed Sweet Potato Doughnut Rings
A sophisticated twist on autumn’s favorite tuber, these glazed sweet potato doughnut rings offer a delicate balance of earthy sweetness and airy texture that elevates the humble doughnut to gourmet status. Their warm spice notes and glossy finish make them perfect for crisp fall mornings or elegant brunch gatherings. Each bite delivers the comforting essence of sweet potato pie in a delightfully portable, ring-shaped form.
Ingredients
– 2 cups of mashed sweet potato (about 2 medium potatoes, roasted and peeled)
– 3 ½ cups of all-purpose flour
– ½ cup of granulated sugar
– 2 large eggs at room temperature
– ½ cup of whole milk, slightly warmed
– ¼ cup of melted unsalted butter
– 1 packet (2 ¼ teaspoons) of active dry yeast
– 1 teaspoon of ground cinnamon
– ½ teaspoon of freshly grated nutmeg
– ¼ teaspoon of ground cloves
– A good pinch of fine sea salt
– Vegetable oil for frying (about 4 cups)
– For the glaze: 2 cups of powdered sugar, ¼ cup of whole milk, and 1 teaspoon of pure vanilla extract
Instructions
1. Combine the warmed milk, yeast, and 1 tablespoon of the granulated sugar in a small bowl and let it sit for 5-7 minutes until foamy.
2. In a large mixing bowl, whisk together the mashed sweet potato, remaining granulated sugar, eggs, melted butter, cinnamon, nutmeg, cloves, and salt until smooth.
3. Stir the yeast mixture into the sweet potato mixture until fully incorporated.
4. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms that pulls away from the sides of the bowl.
5. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
7. Punch down the risen dough and roll it out on a floured surface to ½-inch thickness.
8. Use a 3-inch round cutter to cut out circles, then use a 1-inch cutter to remove the centers, creating perfect rings.
9. Arrange the doughnut rings on parchment-lined baking sheets, cover lightly, and let rise for 30-45 minutes until puffy.
10. Heat 3 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature precisely.
11. Carefully slide 2-3 doughnut rings into the hot oil and fry for 60-75 seconds per side until golden brown, flipping once with a slotted spoon.
12. Remove the fried doughnuts with a spider strainer and drain on a wire rack set over a baking sheet for 2 minutes.
13. While the doughnuts cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth for the glaze.
14. Dip the warm doughnut rings into the glaze, allowing excess to drip off, then return to the wire rack to set for 5 minutes.
Crisp on the outside with a tender, cake-like crumb, these doughnut rings offer subtle spice warmth that complements the natural sweetness of the potato. Consider serving them alongside spiced chai tea or crumbling them over vanilla bean ice cream for an unexpected dessert twist that highlights their sophisticated flavor profile.
Savory Herb Potato Doughnut Bites
Wondrously bridging the gap between sophisticated appetizer and comforting snack, these Savory Herb Potato Doughnut Bites transform humble ingredients into elegant morsels that delight both the palate and the eye. Their golden-brown exteriors give way to fluffy, herb-infused interiors that carry whispers of garlic and fresh thyme. Perfect for entertaining or elevating weeknight dinners, they bring a touch of culinary artistry to any table.
Ingredients
– 2 large russet potatoes, peeled and cubed
– 1 cup all-purpose flour
– 1 large egg
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon fresh thyme leaves
– 1 teaspoon garlic powder
– A generous pinch of salt
– A couple of grinds of black pepper
– Enough vegetable oil for frying
– A splash of buttermilk for binding
Instructions
1. Place the peeled and cubed potatoes in a medium saucepan and cover with cold water by 1 inch.
2. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender.
3. Drain the potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture—this prevents soggy dough.
4. Mash the potatoes until completely smooth with no lumps remaining.
5. Let the mashed potatoes cool to room temperature, about 20 minutes.
6. Add the all-purpose flour, egg, Parmesan cheese, fresh thyme leaves, garlic powder, salt, and black pepper to the cooled potatoes.
7. Pour in the splash of buttermilk to help bind the mixture.
8. Mix everything together gently until just combined—overmixing develops gluten and makes tough doughnuts.
9. Lightly flour your hands and roll tablespoon-sized portions of dough into smooth balls.
10. Use your thumb to press a deep indentation into the center of each ball, creating the classic doughnut shape.
11. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer for accuracy.
12. Carefully lower 4-5 doughnut bites into the hot oil using a slotted spoon, being careful not to overcrowd the pot.
13. Fry for 2-3 minutes until golden brown, flipping halfway through cooking for even coloring.
14. Remove the fried doughnut bites with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crispy.
15. Repeat with remaining dough, allowing the oil to return to 350°F between batches.
16. Serve immediately while hot and crispy. Beyond their initial warmth, these bites reveal a delicate crispness that yields to an almost cloud-like interior. The Parmesan adds a subtle salty depth that complements the earthy thyme, making them perfect for dipping in garlic aioli or herbed sour cream.
Chocolate Dipped Potato Doughnuts
Beyond the ordinary lies a delightful paradox: the humble potato doughnut, elevated to sublime indulgence with a glossy chocolate embrace. These ethereal confections achieve a remarkably tender crumb through their starchy foundation, creating a canvas for rich, dark chocolate that crackles with each bite. Perfect for afternoon tea or as an unexpected dessert, they bridge rustic charm with sophisticated sweetness.
Ingredients
– A couple of medium russet potatoes, peeled and boiled
– About 3 ½ cups of all-purpose flour
– A half cup of granulated sugar
– A packet of active dry yeast
– A splash of whole milk, warmed
– A couple of large eggs
– A stick of unsalted butter, softened
– A pinch of salt
– A good glug of vegetable oil for frying
– A generous cup of semi-sweet chocolate chips
– A teaspoon of coconut oil
Instructions
1. Mash the boiled potatoes until completely smooth and let them cool to room temperature.
2. Dissolve the yeast in the warmed milk with a teaspoon of sugar and let it sit for 5 minutes until frothy.
3. Combine the mashed potatoes, remaining sugar, eggs, softened butter, and salt in a large mixing bowl.
4. Pour in the yeast mixture and gradually add the flour, mixing until a soft dough forms.
5. Knead the dough on a floured surface for 8 minutes until elastic and smooth.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough and roll it out to ½-inch thickness on a floured surface.
8. Cut out doughnut shapes using a 3-inch round cutter and a 1-inch cutter for the centers.
9. Arrange the doughnuts and holes on parchment-lined baking sheets, cover, and let rise for 30 minutes until puffy.
10. Heat 2 inches of vegetable oil in a heavy pot to 350°F, checking with a thermometer.
11. Fry the doughnuts in batches for 60-90 seconds per side until golden brown, flipping once.
12. Remove with a slotted spoon and drain on a wire rack set over paper towels.
13. Melt the chocolate chips with coconut oil in a double boiler, stirring until completely smooth.
14. Dip the top half of each cooled doughnut into the chocolate, allowing excess to drip off.
15. Place the chocolate-dipped doughnuts on a parchment-lined tray to set completely.
Key to their appeal is the contrast between the cloud-like, moist interior and the crisp chocolate shell that gives way with satisfying snap. These doughnuts shine when served slightly warm, the melted chocolate pooling beside a dollop of vanilla bean ice cream, or simply enjoyed with strong coffee that highlights their deep cocoa notes.
Spiced Cinnamon Potato Doughnuts
Kindling the senses with warmth and spice, these cinnamon-kissed potato doughnuts offer a sublime autumnal indulgence. Their tender crumb, enriched with mashed potatoes, creates an exceptionally moist texture that melts delicately on the tongue. Each bite unfolds layers of aromatic cinnamon and subtle sweetness, making them perfect for crisp October mornings or cozy evening gatherings.
Ingredients
– 2 cups of mashed russet potatoes (cooled completely)
– 3 ½ cups of all-purpose flour
– ¾ cup of granulated sugar
– 2 large eggs
– ½ cup of whole milk
– ¼ cup of melted unsalted butter
– A generous tablespoon of active dry yeast
– 2 teaspoons of ground cinnamon
– A pinch of fine sea salt
– A splash of pure vanilla extract
– A couple of cups of vegetable oil for frying
– ½ cup of cinnamon sugar for coating
Instructions
1. Combine the mashed potatoes, sugar, eggs, milk, melted butter, and vanilla extract in a large mixing bowl, whisking until smooth and fully incorporated.
2. Sprinkle the active dry yeast over the mixture and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
3. Gradually add the flour, cinnamon, and salt to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic, passing the “windowpane test” by stretching a small piece thin enough to see light through without tearing.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the risen dough to release air bubbles, then roll it out on a floured surface to ½-inch thickness.
7. Use a 3-inch doughnut cutter to cut out rounds, re-rolling scraps as needed, and place them on a parchment-lined baking sheet.
8. Cover the cut doughnuts with the towel and let them proof for 30 minutes until puffy and slightly risen.
9. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to ensure accuracy for even frying.
10. Carefully lower 2-3 doughnuts at a time into the hot oil and fry for 1-2 minutes per side until golden brown, flipping once with a slotted spoon.
11. Remove the fried doughnuts and drain on a wire rack set over a baking sheet to prevent sogginess from residual oil.
12. While still warm, toss each doughnut in the cinnamon sugar coating until evenly covered.
Unbelievably soft and fragrant, these doughnuts boast a cake-like interior that contrasts beautifully with their crisp, sugar-dusted exterior. Serve them warm alongside a spiced chai latte for a harmonious flavor pairing, or stack them high on a rustic wooden board for a charming brunch centerpiece that celebrates the essence of fall.
Cheddar Chive Potato Doughnut Holes
Fusing the comforting familiarity of potato with the sophisticated allure of savory doughnuts, these Cheddar Chive Potato Doughnut Holes offer a delightful twist on afternoon snacking. Perfectly golden and irresistibly cheesy, they transform humble ingredients into elegant bite-sized morsels that bridge the gap between rustic charm and culinary refinement. Their warm, pillowy interiors and crisp exteriors make them an instant conversation starter at any gathering.
Ingredients
– A couple of medium russet potatoes, peeled and quartered
– A splash of whole milk
– A generous pat of unsalted butter
– A big handful of shredded sharp cheddar cheese
– A small bunch of fresh chives, finely chopped
– A cup or so of all-purpose flour
– A couple of teaspoons of baking powder
– A good pinch of salt and black pepper
– A couple of cups of vegetable oil for frying
Instructions
1. Place the peeled and quartered potatoes in a medium saucepan and cover with cold water by about an inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly and return them to the warm pot to evaporate any excess moisture—this prevents soggy dough.
4. Mash the potatoes until completely smooth, then stir in the splash of milk and pat of butter until fully incorporated.
5. Let the potato mixture cool to room temperature, about 15 minutes, to avoid melting the cheese prematurely.
6. Add the shredded cheddar, chopped chives, flour, baking powder, salt, and pepper to the cooled potatoes.
7. Gently mix with a spatula until just combined; overmixing can make the dough holes tough.
8. Heat the vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
9. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
10. Working in batches of 4-5 to avoid crowding, carefully drop the dough balls into the hot oil.
11. Fry for 2-3 minutes, turning occasionally, until they’re deep golden brown and float to the surface.
12. Remove with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
Unbelievably light yet satisfyingly rich, these doughnut holes boast a fluffy interior that gives way to pockets of melted cheddar and the fresh, oniony bite of chives. Serve them warm alongside a tangy dipping sauce like garlic aioli or simply enjoy their savory perfection straight from the bowl—each bite is a miniature celebration of comfort and elegance.
Maple Bacon Potato Doughnuts
Oozing with autumnal charm, these maple bacon potato doughnuts combine the earthy sweetness of roasted potatoes with the smoky richness of premium bacon, all enveloped in a delicate, cake-like crumb. Each bite offers a sophisticated balance of savory and sweet that feels both indulgent and refined, perfect for crisp fall mornings or elegant brunch gatherings. The addition of mashed potato creates an exceptionally tender texture that sets these doughnuts apart from ordinary breakfast treats.
Ingredients
– 2 medium russet potatoes, peeled and quartered
– 1 cup whole milk, warmed to about 110°F
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 3 ½ cups all-purpose flour
– 1 teaspoon salt
– 2 large eggs at room temperature
– 4 tablespoons unsalted butter, melted and cooled
– 6 slices thick-cut bacon
– 1 cup pure maple syrup
– Vegetable oil for frying
– A generous dusting of powdered sugar
Instructions
1. Place peeled and quartered potatoes in a medium saucepan and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender.
3. Drain potatoes thoroughly and mash until completely smooth, then measure out 1 cup and set aside to cool to room temperature.
4. Cook bacon in a large skillet over medium heat for 8-10 minutes until crispy, flipping halfway through.
5. Transfer bacon to a paper towel-lined plate to drain, then chop into small pieces.
6. Warm milk to 110°F in a small saucepan or microwave, checking temperature with an instant-read thermometer.
7. Combine warm milk, yeast, and sugar in a large bowl and let stand for 5-7 minutes until foamy.
8. Tip: If mixture doesn’t foam, your yeast may be inactive—start over with fresh yeast.
9. Whisk in cooled mashed potatoes, eggs, and melted butter until well combined.
10. Gradually mix in flour and salt until a soft dough forms.
11. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
12. Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
13. Punch down risen dough and roll out to ½-inch thickness on a floured surface.
14. Cut dough into rings using a 3-inch doughnut cutter or two different-sized round cutters.
15. Arrange doughnuts and holes on parchment-lined baking sheets, cover, and let rise for 30-45 minutes until puffy.
16. Heat 2 inches of vegetable oil in a heavy Dutch oven to 350°F, monitoring temperature with a deep-fry thermometer.
17. Tip: Maintain oil temperature between 345-355°F for even cooking and optimal texture.
18. Fry doughnuts in batches of 2-3 for 1-2 minutes per side until golden brown.
19. Transfer fried doughnuts to a wire rack set over a baking sheet to drain excess oil.
20. While doughnuts are still warm, brush generously with maple syrup using a pastry brush.
21. Sprinkle immediately with chopped bacon and dust lightly with powdered sugar.
22. Tip: Serve warm for the best texture, as the maple glaze will create a beautiful sheen.
Velvety soft with a delicate crumb, these doughnuts offer a delightful contrast between the crisp bacon topping and the tender potato-enriched interior. The maple glaze seeps into the warm dough, creating pockets of caramelized sweetness that complement the smoky bacon perfectly. For an elegant presentation, stack them on a wooden board with fresh apple slices and serve alongside strong coffee or spiced cider.
Lemon Zest Potato Doughnuts
Radiant with citrus sunshine and earthy comfort, these Lemon Zest Potato Doughnuts transform humble ingredients into elegant confections. Their delicate crumb, born from mashed potatoes, carries the bright, aromatic essence of fresh lemon zest through every bite. Perfect for a sophisticated brunch or afternoon treat, they offer a delightful balance of tangy and sweet that feels both nostalgic and refreshingly modern.
Ingredients
– 2 cups of mashed russet potatoes (cooled completely)
– 3 ½ cups of all-purpose flour, plus a little extra for dusting
– ½ cup of granulated sugar
– 2 large eggs, lightly beaten
– ½ cup of whole milk, warmed just until lukewarm
– ¼ cup of unsalted butter, melted and slightly cooled
– Zest from 2 medium lemons (about 2 packed tablespoons)
– 1 packet (2 ¼ teaspoons) of active dry yeast
– A generous pinch of fine sea salt
– 6 cups of vegetable oil for frying
– 1 cup of powdered sugar for dusting
Instructions
1. In a small bowl, combine the warmed milk and yeast, then let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the mashed potatoes, granulated sugar, lemon zest, and salt until smooth.
3. Stir in the yeast mixture, beaten eggs, and melted butter until fully incorporated.
4. Gradually add the 3 ½ cups of flour, mixing with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
7. Tip: For the best rise, place the bowl in an oven with the light on—it creates the perfect warm environment.
8. Punch down the dough and roll it out on a floured surface to ½-inch thickness.
9. Use a 3-inch round cutter to cut out doughnuts, then use a 1-inch cutter for the centers.
10. Arrange the doughnuts and holes on parchment-lined baking sheets, cover, and let rise for 30 minutes until puffy.
11. Heat the vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature.
12. Tip: Maintain the oil temperature carefully—if it drops below 350°F, the doughnuts will absorb too much oil and become greasy.
13. Fry 2-3 doughnuts at a time for 1-2 minutes per side until golden brown, flipping once with a slotted spoon.
14. Remove and drain on a wire rack set over a baking sheet.
15. Tip: Let the doughnuts cool slightly before dusting—if they’re too hot, the powdered sugar will melt and create a glaze instead of a light coating.
16. Once cool enough to handle but still warm, dust generously with powdered sugar using a fine-mesh sieve.
Velvety and tender with a subtle tang, these doughnuts boast a cake-like texture that melts on the tongue. Serve them alongside a citrus-infused tea or crumble them over lemon curd and fresh berries for a deconstructed dessert. Their bright, zesty finish makes them equally delightful for a morning indulgence or an elegant evening finale.
Vanilla Bean Potato Doughnuts
Delicate and sophisticated, these vanilla bean potato doughnuts elevate the humble fried treat into something truly extraordinary, where the earthy sweetness of potato meets the aromatic complexity of real vanilla. Their tender crumb and subtle depth make them perfect for both elegant brunches and cozy afternoon indulgences, offering a delightful twist on a classic comfort food.
Ingredients
- 1 cup of mashed russet potatoes, cooled completely
- 3 ½ cups of all-purpose flour, plus a little extra for dusting
- ½ cup of granulated sugar
- 2 large eggs, at room temperature
- ½ cup of whole milk, warmed just slightly
- ¼ cup of unsalted butter, melted and cooled a bit
- 1 packet (about 2 ¼ teaspoons) of active dry yeast
- 1 whole vanilla bean, seeds scraped out
- A good pinch of fine sea salt
- Vegetable oil for frying, enough to fill your pot a couple of inches deep
- 1 cup of powdered sugar for dusting
Instructions
- In a small bowl, combine the warmed milk and yeast, then let it sit for 5–7 minutes until foamy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- Stir the mashed potatoes, eggs, melted butter, and scraped vanilla bean seeds into the yeast mixture until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled in size.
- Tip: A warm oven (turned off) with the light on creates an ideal rising environment.
- Punch down the dough and roll it out on a floured surface to ½-inch thickness.
- Cut out doughnuts using a 3-inch round cutter and a 1-inch cutter for the holes.
- Place the cut doughnuts on parchment-lined baking sheets, cover, and let rise for 30–45 minutes until puffy.
- Heat vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
- Tip: Maintain the oil temperature carefully—if it drops below 350°F, the doughnuts will absorb too much oil.
- Fry the doughnuts 2–3 at a time for 1–2 minutes per side until golden brown.
- Tip: Don’t overcrowd the pot, as this causes the oil temperature to fluctuate.
- Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
- While still warm, dust the doughnuts generously with powdered sugar.
Their texture is remarkably tender with a slight chew, while the vanilla bean infuses each bite with floral notes that complement the potato’s earthy sweetness. Try serving them alongside a cardamom-spiced latte or stacked with fresh berries for a visually stunning dessert plate.
Pumpkin Spice Potato Doughnuts
Yearning for autumn flavors that transcend the ordinary? These pumpkin spice potato doughnuts offer a sophisticated twist on seasonal classics, blending the earthy sweetness of roasted pumpkin with the unexpected tenderness of mashed potatoes. Perfectly spiced and irresistibly light, they elevate the humble doughnut to gourmet status.
Ingredients
– 2 cups of mashed potatoes (cooled completely)
– 1 cup of pumpkin puree
– 3 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 2 teaspoons of pumpkin pie spice
– 1 packet of active dry yeast
– 1/2 cup of warm milk (about 110°F)
– 2 large eggs
– 4 tablespoons of melted butter
– A pinch of salt
– Vegetable oil for frying
– 1 cup of powdered sugar for dusting
Instructions
1. Combine the warm milk and yeast in a large bowl, then let it sit for 5 minutes until frothy.
2. Whisk in the eggs, melted butter, pumpkin puree, and mashed potatoes until smooth.
3. Tip: Use russet potatoes for the fluffiest texture, and ensure they’re cooled to avoid cooking the eggs.
4. Gradually stir in the flour, granulated sugar, pumpkin pie spice, and salt until a soft dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until elastic and smooth.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough and roll it out to 1/2-inch thickness on a floured surface.
8. Tip: Chill the dough for 20 minutes beforehand to make cutting easier and prevent sticking.
9. Use a doughnut cutter to cut out rings, then re-roll scraps to use all the dough.
10. Arrange the doughnuts on parchment-lined baking sheets, cover, and let them rise for 30 minutes until puffy.
11. Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
12. Tip: Fry in small batches to maintain oil temperature and ensure even cooking.
13. Fry each doughnut for 1-2 minutes per side until golden brown, then drain on a wire rack.
14. Dust the warm doughnuts generously with powdered sugar using a sifter.
15. Present these delights with a drizzle of caramel or alongside spiced coffee for a cozy treat. Pleasantly crisp on the outside and cloud-soft within, they boast a warm spice aroma that fills the kitchen with autumn’s essence.
Blueberry Potato Doughnuts
Perfectly balancing rustic charm with sophisticated flavor, these blueberry potato doughnuts offer a delightful twist on classic comfort food. The addition of mashed potato creates an exceptionally tender crumb that practically melts in your mouth, while bursts of sweet-tart blueberries provide vibrant contrast in every bite. This unexpected combination elevates the humble doughnut to something truly special for your next brunch gathering or afternoon treat.
Ingredients
– A couple of medium russet potatoes, peeled and quartered
– About 2 ½ cups of all-purpose flour, plus extra for dusting
– ¾ cup of granulated sugar
– 2 large eggs at room temperature
– ½ cup of whole milk, warmed just slightly
– 4 tablespoons of unsalted butter, melted and cooled
– A generous tablespoon of active dry yeast
– A good pinch of fine sea salt
– A teaspoon of vanilla extract
– A cup of fresh blueberries, tossed in a spoonful of flour
– Vegetable oil for frying, enough for 2 inches in your pot
– A dusting of powdered sugar for finishing
Instructions
1. Boil the quartered potatoes in salted water until completely tender when pierced with a fork, about 15-20 minutes.
2. Drain the potatoes thoroughly and mash them while still hot until completely smooth with no lumps.
3. Let the mashed potatoes cool to lukewarm, about 15 minutes—this prevents the yeast from dying when mixed.
4. In a small bowl, combine the warmed milk with yeast and a teaspoon of sugar, letting it foam for 5-7 minutes until bubbly.
5. In a large mixing bowl, whisk together the cooled mashed potatoes, remaining sugar, eggs, melted butter, and vanilla until well combined.
6. Pour the yeast mixture into the potato mixture and stir until fully incorporated.
7. Gradually add the flour and salt, mixing until a soft, slightly sticky dough forms.
8. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
9. Gently fold in the flour-dusted blueberries, being careful not to crush them.
10. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled in size, about 1-1.5 hours.
11. Punch down the risen dough and roll it out on a floured surface to ½-inch thickness.
12. Use a doughnut cutter to cut rounds, placing them on parchment-lined baking sheets.
13. Cover the cut doughnuts with a towel and let rise again until puffy, about 45 minutes.
14. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer for accuracy.
15. Fry doughnuts 2-3 at a time for 1-2 minutes per side until golden brown, flipping once.
16. Drain fried doughnuts on a wire rack set over paper towels.
17. Dust the cooled doughnuts generously with powdered sugar using a fine-mesh sieve.
What makes these doughnuts extraordinary is their impossibly soft, cake-like interior that gives way to juicy berry bursts with each bite. The potato creates a moistness that keeps them fresh for hours, while the delicate crust provides just enough texture contrast. Serve them warm with a dollop of lemon curd or alongside a spiced chai latte for an autumnal treat that feels both nostalgic and entirely new.
Caramel Apple Potato Doughnuts
Perfectly bridging the gap between autumnal orchard harvest and comforting pastry, these caramel apple potato doughnuts transform humble ingredients into sophisticated treats that capture the essence of crisp fall afternoons. The addition of mashed potato creates an exceptionally tender crumb, while caramel-glazed apple pieces provide bursts of sweet-tart flavor in every bite.
Ingredients
- 2 medium russet potatoes, peeled and quartered
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup finely diced Granny Smith apple
- Vegetable oil for frying
- 1 cup caramel sauce for drizzling
Instructions
- Place peeled and quartered potatoes in a medium saucepan and cover with cold water by 1 inch.
- Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender.
- Drain potatoes thoroughly and mash until completely smooth with no lumps remaining.
- Measure out 1 cup of mashed potato and transfer to a large mixing bowl, letting it cool to room temperature.
- In a separate bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Add eggs, milk, melted butter, and vanilla extract to the cooled mashed potato, whisking until the mixture is smooth and fully incorporated.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- Gently stir in the diced apple pieces until just distributed throughout the dough.
- Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor temperature.
- Scoop tablespoon-sized portions of dough and carefully drop into the hot oil, frying in batches of 4-5 doughnuts at a time.
- Fry for 2-3 minutes per side until golden brown, flipping once with a slotted spoon when the first side is properly colored.
- Remove doughnuts from oil and drain on a wire rack set over a baking sheet for 3-4 minutes until cool enough to handle.
- Drizzle warm caramel sauce generously over the slightly cooled doughnuts using a spoon or piping bag.
Expect an exceptionally moist, cake-like interior that contrasts beautifully with the delicate crispness of the fried exterior. The tart apple pieces provide refreshing bursts against the rich caramel glaze, creating a sophisticated balance of flavors that pairs wonderfully with strong coffee or as an unexpected dessert alongside sharp cheddar cheese.
Buttermilk Potato Doughnuts
A delicate dance of comfort and sophistication, these buttermilk potato doughnuts achieve that elusive balance between pillowy softness and satisfying substance. The humble potato lends remarkable moisture while buttermilk provides a subtle tang that elevates this classic treat beyond ordinary fried dough. Perfect for autumn mornings or elegant brunch gatherings, they offer a nostalgic warmth with refined flavor complexity.
Ingredients
– 2 cups of mashed russet potatoes (cooled completely)
– 3 ½ cups of all-purpose flour (plus extra for dusting)
– ¾ cup of granulated sugar
– ½ cup of well-shaken buttermilk
– 2 large eggs at room temperature
– 4 tablespoons of melted unsalted butter
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– ½ teaspoon of freshly grated nutmeg
– A generous pinch of fine sea salt
– Vegetable oil for frying (about 4 cups)
– A couple tablespoons of cinnamon sugar for dusting
Instructions
1. Whisk together the cooled mashed potatoes, buttermilk, eggs, and melted butter in a large bowl until smooth and fully incorporated.
2. In a separate bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, and salt with a fork to distribute the leavening agents evenly.
3. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—the dough will be slightly sticky but should hold together.
4. Turn the dough onto a generously floured surface and knead lightly for about 30 seconds until it becomes smooth and manageable.
5. Roll the dough to ½-inch thickness using a floured rolling pin, being careful not to overwork it to maintain tenderness.
6. Cut doughnut shapes using a 3-inch round cutter, then use a 1-inch cutter for the centers, gathering and rerolling scraps once.
7. Heat vegetable oil in a heavy-bottomed Dutch oven to 365°F, using a candy thermometer to maintain precise temperature control.
8. Fry 2-3 doughnuts at a time for 90 seconds per side until they achieve a deep golden-brown color and puff up noticeably.
9. Remove doughnuts with a slotted spoon and drain on a wire rack set over a baking sheet for 2 minutes to allow excess oil to drip off.
10. While still warm, toss the doughnuts in cinnamon sugar until evenly coated on all surfaces.
Buttermilk creates a wonderfully tender crumb while the potato ensures these doughnuts stay moist for hours. Their delicate nutmeg fragrance pairs beautifully with strong coffee or could be elevated with a cardamom-spiced glaze for special occasions.
Gingerbread Potato Doughnuts
There’s something magical about transforming humble potatoes into ethereal confections, especially when warm gingerbread spices weave their seasonal charm through every tender bite. These gingerbread potato doughnuts capture the cozy essence of autumn with their moist, cake-like crumb and aromatic blend of molasses, cinnamon, and ginger, offering a sophisticated twist on a classic treat that feels both nostalgic and entirely new.
Ingredients
– 1 cup of mashed russet potatoes (cooled completely)
– 2 cups of all-purpose flour
– 3/4 cup of dark brown sugar
– 1/3 cup of molasses
– 2 large eggs
– 1/2 cup of buttermilk
– 1/4 cup of melted butter
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– 1 tablespoon of ground ginger
– 2 teaspoons of ground cinnamon
– 1/2 teaspoon of ground cloves
– A generous pinch of salt
– Vegetable oil for frying (about 4 cups)
– 1 cup of powdered sugar for dusting
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until fully combined.
2. In a separate bowl, beat the dark brown sugar, molasses, eggs, and melted butter with an electric mixer on medium speed for 2 minutes until the mixture is smooth and slightly fluffy.
3. Stir in the mashed russet potatoes and buttermilk with a spatula until the mixture is uniform, scraping down the sides of the bowl to incorporate everything evenly.
4. Gradually fold the dry ingredients into the wet mixture using gentle strokes, mixing just until no flour streaks remain to avoid overworking the dough, which keeps the doughnuts tender.
5. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm it up, making it easier to handle and shape without sticking.
6. While the dough chills, pour vegetable oil into a heavy-bottomed pot or Dutch oven until it reaches a depth of 3 inches and attach a candy thermometer to the side.
7. Heat the oil over medium heat until the thermometer reads 350°F, adjusting the burner as needed to maintain this temperature for consistent frying.
8. Lightly flour a work surface and turn the chilled dough out onto it, then pat it into a 1/2-inch thick rectangle using floured hands.
9. Use a floured 3-inch doughnut cutter to stamp out doughnuts, re-rolling the scraps once to minimize waste, and place them on a parchment-lined baking sheet.
10. Carefully lower 2-3 doughnuts at a time into the hot oil using a slotted spoon, frying for 1-2 minutes per side until they puff up and turn a deep golden brown with a crisp exterior.
11. Transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil, repeating the frying process with the remaining dough.
12. Sift the powdered sugar over the warm doughnuts just before serving for a delicate, snowy finish that contrasts beautifully with the spicy interior.
Captivatingly soft and fragrant, these doughnuts boast a moist, dense crumb from the potatoes, with the ginger and cinnamon lending a warm, peppery kick that lingers pleasantly. Consider serving them alongside a sharp espresso or dunking them into a vanilla-bean custard for an indulgent contrast to their spiced complexity.
Peanut Butter Potato Doughnuts
Unveiling a delightful fusion of comfort and sophistication, these peanut butter potato doughnuts transform humble ingredients into elegant confections. Unexpectedly tender and subtly sweet, they offer a refined twist on classic doughnuts that will captivate both traditionalists and adventurous palates alike.
Ingredients
– 2 medium russet potatoes, peeled and quartered
– 3 cups all-purpose flour, plus extra for dusting
– ½ cup creamy peanut butter
– ⅓ cup granulated sugar
– 2 large eggs
– ¼ cup whole milk
– 1 packet (2¼ tsp) active dry yeast
– A pinch of salt
– 4 cups vegetable oil for frying
– A generous dusting of powdered sugar
Instructions
1. Boil the quartered potatoes in a medium saucepan until completely tender when pierced with a fork, about 15-20 minutes.
2. Drain the potatoes thoroughly and mash them while still warm until no lumps remain.
3. In a small bowl, combine the warm milk and yeast, letting it activate until frothy, about 5-7 minutes.
4. In a large mixing bowl, combine the mashed potatoes, peanut butter, sugar, and eggs, mixing until fully incorporated.
5. Pour in the activated yeast mixture and stir to combine all wet ingredients.
6. Gradually add the 3 cups of flour and salt, mixing until a soft dough forms.
7. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
9. Punch down the risen dough and roll it out to ½-inch thickness on a floured surface.
10. Use a doughnut cutter to cut rounds, placing them on a parchment-lined baking sheet.
11. Cover the cut doughnuts with a towel and let them proof for 30 minutes until slightly puffed.
12. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer for accuracy.
13. Carefully fry 2-3 doughnuts at a time for 1-2 minutes per side until golden brown.
14. Remove with a slotted spoon and drain on a wire rack set over paper towels.
15. While still warm, dust the doughnuts generously with powdered sugar.
Perfectly balanced between earthy potato and rich peanut butter, these doughnuts achieve an exceptionally moist crumb that melts delicately on the tongue. The subtle nuttiness pairs wonderfully with morning coffee or makes for an unexpected dessert when served alongside vanilla bean ice cream. Their delicate texture and sophisticated flavor profile elevate them far beyond ordinary fried treats.
Honey Almond Potato Doughnuts
Crafted with humble potatoes and elevated by artisanal touches, these honey almond doughnuts transform simple ingredients into ethereal confections that melt delicately on the tongue while offering subtle nutty complexity. The potato base creates an exceptionally tender crumb that practically dissolves with each bite, while the honey glaze provides just enough floral sweetness to balance the toasted almond crunch. Perfect for autumn mornings with coffee or as an elegant dessert presentation, these doughnuts bridge rustic comfort with sophisticated flavor profiles.
Ingredients
– 2 medium russet potatoes, peeled and quartered
– 3 ½ cups all-purpose flour, plus extra for dusting
– ½ cup granulated sugar
– 2 large eggs at room temperature
– ½ cup whole milk, warmed slightly
– 4 tablespoons unsalted butter, melted and cooled
– 1 packet (2 ¼ teaspoons) active dry yeast
– 1 teaspoon fine sea salt
– Vegetable oil for frying (about 4 cups)
– ½ cup honey
– ¾ cup sliced almonds, toasted
Instructions
1. Place potato quarters in a medium saucepan and cover with cold water by 1 inch. 2. Bring to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until potatoes pierce easily with a fork. 3. Drain potatoes thoroughly and mash while hot until completely smooth (no lumps remaining). 4. Let mashed potatoes cool to 110°F, checking with an instant-read thermometer. 5. In a small bowl, combine warmed milk and yeast, letting it activate for 5 minutes until foamy. 6. In a large mixing bowl, combine cooled mashed potatoes, yeast mixture, sugar, eggs, and melted butter. 7. Gradually add flour and salt, mixing until a shaggy dough forms. 8. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. 9. Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1-1.5 hours until doubled in size. 10. Punch down risen dough and roll out to ½-inch thickness on a floured surface. 11. Cut dough into rings using a 3-inch cutter and 1-inch cutter for the centers. 12. Place cut doughnuts on parchment-lined baking sheets, cover lightly, and let rise for 45 minutes until puffy. 13. Heat vegetable oil in a heavy Dutch oven to 350°F, monitoring with a deep-fry thermometer. 14. Fry doughnuts in batches of 3-4 for 90 seconds per side until golden brown. 15. Remove with a spider strainer and drain on a wire rack set over a baking sheet. 16. Warm honey in a small saucepan over low heat until thin and pourable (about 1 minute). 17. Brush warm honey generously over cooled doughnuts. 18. Press toasted almonds onto the honey glaze while still tacky. What makes these doughnuts particularly memorable is their delicate, cake-like interior that contrasts beautifully with the crisp almond exterior. The honey glaze seeps slightly into the warm crumb, creating pockets of floral sweetness that complement the nutty topping. Serve them stacked on a wooden board with strong coffee for breakfast, or arrange individually on dessert plates with a dollop of whipped mascarpone for an elegant finish.
Conclusion
Delicious doesn’t even begin to describe these potato doughnut wonders! From classic glazed to creative twists, there’s a perfect recipe for every home cook. We’d love to hear which ones become your favorites—drop us a comment below and share your baking adventures on Pinterest. Happy frying!
