Potato Doughnuts Recipe

Introduction

Potato doughnuts are a delightful twist on the classic treat, offering a soft, tender crumb thanks to the addition of potatoes. These doughnuts are golden, fluffy, and lightly spiced with nutmeg, making them perfect for a cozy breakfast or an afternoon snack.

Ingredients

• 1.4 ounces (40 g; about 3 tablespoons) unsalted butter
• 12 ounces russet potatoes (340 g; about 2 medium potatoes), peeled and cut into 1-inch cubes
• 12.5 ounces all-purpose flour (355 g; about 2 3/4 cups), such as Gold Medal
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (4 g) Diamond Crystal kosher salt (use half as much by volume or equal weight for table salt)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 4.6 ounces (130 g; 2/3 cup) sugar
• 2 large eggs (3 1/2 ounces; 100 g)
• 2 ounces (55 g; 1/4 cup) whole milk
• 2 ounces (55 g; 1/4 cup) cultured lowfat buttermilk, well-shaken
• 1 1/2 teaspoons (7 g) vanilla extract
• Powdered sugar or cinnamon sugar, for dusting
• 2 quarts (1.9 L) refined coconut oil, such as Nutiva, for frying

Instructions

1. Step 1: Melt butter in a small stainless-steel saucepan over medium-low heat. Increase to medium and simmer, stirring frequently and scraping brown bits from the bottom, until the butter foams subside and the milk solids turn chestnut brown, about 3 minutes. Transfer to a large heatproof bowl and set aside.
2. Step 2: Place potatoes in a medium bowl, cover with cool water, and swish with your hands until water becomes cloudy, about 30 seconds. Drain and repeat rinsing with fresh water until the water runs clear.
3. Step 3: Transfer drained potatoes to a 3-quart saucepan and add 1 quart (945 ml) cold water so potatoes are just submerged. Bring to a boil over high heat, then reduce heat to simmer until potatoes are tender and easily pierced with a knife, about 10 minutes. Drain and rinse under hot running water for 30 seconds to remove excess starch.
4. Step 4: Return drained potatoes to the saucepan over low heat. Cook while shaking the pan constantly until surface moisture evaporates, about 1 minute.
5. Step 5: Pass potatoes through a ricer or food mill onto a rimmed baking sheet, spreading evenly to cool slightly. Set aside.
6. Step 6: Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg until combined.
7. Step 7: Add sugar and eggs to the cooled browned butter, whisking until smooth, fluffy, and light in color, about 1 minute. Whisk in milk, buttermilk, vanilla extract, and 5 ounces (140 g; about 1 cup) of the riced potatoes until well combined. Reserve remaining potatoes for another use.
8. Step 8: Add flour mixture to the potato mixture. Stir with a flexible spatula until no dry flour remains and a soft, slightly sticky dough forms, about 1 minute.
9. Step 9: Turn dough onto a floured surface. Using floured hands, knead until mostly smooth and no longer sticky, about 45 seconds. Add flour as needed during kneading.
10. Step 10: Lightly flour the work surface. Roll out dough to 1/2-inch thickness. Use a 3-inch round cutter to cut out doughnuts, dusting cutter with flour to prevent sticking. Transfer doughnuts to the prepared baking sheet. Use a 1-inch cutter to cut holes from the centers. Gather scraps, knead briefly, and repeat rolling and cutting until dough is used. Discard any remaining dough.
11. Step 11: Prepare a fine-mesh strainer with powdered sugar set over a bowl, or a shallow bowl of cinnamon sugar for dusting. Line a wire rack with a double layer of paper towels and place inside a rimmed baking sheet.
12. Step 12: Heat oil in a large Dutch oven over medium-high heat to 365°F (185°C). Working in batches of 4, carefully add doughnuts to the hot oil, dropping them close to the surface to minimize splashes. Fry, flipping halfway through, until golden brown on all sides, about 2 minutes. Transfer to the paper towel-lined rack to drain.
13. Step 13: Return oil to 365°F (185°C) and repeat frying for remaining doughnuts in batches.
14. Step 14: When doughnuts are cool enough to handle, dust with powdered sugar or roll in cinnamon sugar until evenly coated. Serve immediately and enjoy.

Tips & Variations

• Use a potato ricer or food mill to achieve a smooth, lump-free potato texture for the best dough consistency.
• Swap the refined coconut oil for vegetable or canola oil if preferred for frying.
• Add a pinch of cinnamon or allspice to the dough for extra warmth and spice.
• Leftover riced potatoes can be used for mashed potatoes or added to other baking recipes.

Storage

Potato doughnuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in a 350°F (175°C) oven for 5–7 minutes to restore their crisp exterior. Avoid refrigeration, as it can dry out the doughnuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can be used as a substitute, but the flavor and texture will be sweeter and slightly denser. Adjust the sugar in the recipe if desired.

Do these doughnuts need to be fried, or can they be baked?

While frying gives potato doughnuts their characteristic crispy exterior and tender inside, you can bake them at 375°F (190°C) on a greased baking sheet for 12–15 minutes until golden. The texture will be different but still enjoyable.

Potato Doughnuts Recipe

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4.6 from 68 reviews

These Potato Doughnuts are a delightful twist on the classic treat, featuring a tender, fluffy texture thanks to the addition of russet potatoes. Browned butter adds a rich, nutty flavor, while a mix of milk and cultured buttermilk keeps the dough soft and moist. Fried to golden perfection and dusted with powdered or cinnamon sugar, these doughnuts are perfect for a comforting breakfast or snack.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: Approximately 12 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

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Doughnuts

• 1.4 ounces (40 g; about 3 tablespoons) unsalted butter
• 12 ounces russet potatoes (340 g; about 2 medium potatoes), peeled and cut into 1-inch cubes
• 12.5 ounces all-purpose flour (355 g; about 2 3/4 cups), such as Gold Medal
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 4.6 ounces (130 g; 2/3 cup) sugar
• 2 large eggs (3 1/2 ounces; 100 g)
• 2 ounces (55 g; 1/4 cup) whole milk
• 2 ounces (55 g; 1/4 cup) cultured lowfat buttermilk, well-shaken
• 1 1/2 teaspoons (7 g) vanilla extract

For Frying and Finishing

• Powdered sugar or cinnamon sugar, for dusting
• 2 quarts (1.9 L) refined coconut oil, such as Nutiva, for frying

Instructions

1. Brown Butter: In a small stainless-steel saucier or saucepan, melt butter over medium-low heat. Increase heat to medium and bring to a simmer. Cook, stirring frequently with a heat-resistant spatula, scraping up brown bits that form on bottom, until foaming subsides and butter is golden and milk solids are chestnut brown, about 3 minutes. Transfer to a large heatproof bowl; set aside.
2. Prepare Potatoes: Place potatoes in a medium bowl and cover with cool water. Swish potatoes with your hands until water turns cloudy, about 30 seconds, then drain and repeat rinsing and draining until water runs clear. Transfer drained potatoes to a 3-quart saucepan and add enough cold water to just submerge them. Bring to a boil over high heat, then reduce heat to a simmer. Cook until potatoes are tender and easily pierced, about 10 minutes. Drain and rinse under hot water for 30 seconds to remove excess starch.
3. Dry Potatoes: Return potatoes to the empty saucepan. Set over low heat and cook, shaking constantly, until surface moisture evaporates, about 1 minute.
4. Rice Potatoes and Cool: Pass potatoes through a ricer or food mill onto a rimmed baking sheet, spreading evenly. Allow to cool slightly.
5. Mix Dry Ingredients: Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg until well combined, about 1 minute.
6. Mix Wet Ingredients: Add sugar and eggs to the cooled browned butter. Whisk until smooth, fluffy, and light in color, about 1 minute. Whisk in milk, buttermilk, vanilla extract, and 5 ounces (140 g; 1 lightly packed cup) of the riced potatoes until well combined. Reserve remaining potatoes for another use.
7. Combine Dough: Add flour mixture to the potato mixture. Stir with a flexible spatula until no dry flour remains and a soft, slightly sticky, shaggy dough forms, about 1 minute.
8. Knead Dough: Turn dough out onto a floured surface and knead with floured hands until mostly smooth and no longer sticky, about 45 seconds. Add flour as needed to prevent sticking.
9. Roll and Cut Doughnuts: Lightly dust work surface with flour. Roll out dough to 1/2-inch thickness. Using a 3-inch round cutter, cut out doughnuts, dipping cutter in flour to prevent sticking. Transfer to prepared baking sheet. Use a 1-inch round cutter to cut out centers, forming rings. Re-roll scraps and repeat cutting; discard any remaining dough.
10. Prepare for Frying: Set a fine-mesh strainer with powdered sugar over a bowl, or fill a shallow bowl with cinnamon sugar. Place a wire rack over a rimmed baking sheet lined with a double layer of paper towels. Heat oil in a large Dutch oven to 365°F (185°C).
11. Fry Doughnuts: Working in batches of 4, carefully add doughnuts to hot oil, dropping them from close to oil surface to avoid splashing. Fry until golden brown on all sides, about 2 minutes, flipping halfway through. Transfer to wire rack to drain.
12. Repeat Frying: Return oil to 365°F (185°C) as needed and continue frying remaining doughnuts in batches of 4.
13. Finish and Serve: Once doughnuts are cool enough to handle, dust with powdered sugar or toss in cinnamon sugar to coat evenly. Serve immediately and enjoy.

Notes

• Rinsing potatoes removes excess starch, resulting in lighter doughnuts.
• Brown butter adds a rich, nutty flavor not typically found in traditional doughnuts.
• Use a light dusting of flour during rolling and cutting to prevent sticking without toughening the dough.
• Maintain oil temperature at 365°F for even frying and to avoid greasy doughnuts.
• These doughnuts are best enjoyed fresh on the day they are made.
• Leftover riced potatoes can be used for mashed potatoes or another recipe.

Keywords: potato doughnuts, fried doughnuts, brown butter doughnuts, homemade doughnuts, sweet potato doughnuts