Potato Doughnuts(Makes 4 Dozen)
Sweet, spiced potato doughnuts with warm cinnamon and nutmeg flavors, crispy exterior, soft interior—perfect for breakfast, snacks, or special treats enjoyed by all ages.
Ingredients
Instructions
- Beat eggs and sugar together until well combined.
- Stir in melted oleo, mashed potatoes, and buttermilk.
- Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the egg mixture and blend well.
- Chill the dough for 2 hours.
- Roll out the chilled dough to 1/2-inch thickness.
- Cut into rounds with a doughnut cutter.
- Fry in deep hot fat for a few minutes on each side until light brown.
- Drain on paper towels and dust with sugar before serving.
Tips & Substitutions
For a lighter texture, ensure the mashed potatoes are smooth and lump-free. You can substitute the buttermilk with regular milk mixed with a splash of vinegar for a similar tang. If you prefer a richer flavor, try adding a tablespoon of vanilla extract. Always check the oil temperature to avoid greasy doughnuts; use a thermometer to maintain a steady 350°F.
Serving Suggestions
These potato doughnuts are delicious on their own or dusted with powdered sugar. Serve them with a side of coffee or tea for a delightful breakfast treat. They pair beautifully with Bobbi'S Chocolate Cookies for a sweet platter. Consider adding a fruit compote or a dollop of whipped cream for an extra indulgence.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a warm oven at 350°F for about 5-7 minutes or until heated through to retain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Doughnuts(Makes 4 Dozen) contains roughly 136 calories, with 2g protein, 14g carbohydrates, and 9g fat. It is a good source of dietary fiber (18% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used as a substitute for regular potatoes. They will add a natural sweetness and a beautiful orange color to your doughnuts. Adjust the sugar in the recipe slightly if you prefer a less sweet outcome.
What type of oil is best for frying the doughnuts?
A neutral oil with a high smoke point, such as canola or vegetable oil, works best for frying doughnuts. This ensures that they cook evenly without imparting any unwanted flavors. Avoid olive oil, as it has a lower smoke point and can affect the taste.
Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and chill it for up to 24 hours. Just remember to roll it out and cut the doughnuts before frying. This can save time on the day you plan to serve them, letting you enjoy the process more.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).