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Potato Donuts (Spudnots)

Moist, light, and fluffy donut holes tossed in cinnamon-sugar with a secret ingredient that gives them amazing texture - potato!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
YIELD 8 -10 servings (40-50 5cm in diameter doughnuts)

Ingredients

  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1.5 lbs (about 2-3 medium) potatoes (you'll need 1 cup mashed potatoes for the donuts)
  • 2 large eggs , beaten slightly
  • 1 cup (240 ml) whole milk
  • 1 cup (200g) granulated sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons (40g) shortening or butter, melted
  • 2 teaspoons pure vanilla extract
  • 3-4 cups (420-550g) all-purpose flour (I used all 4 cups)
  • canola oil , or another oil that’s good for frying

Instructions

  1. Make the cinnamon sugar mixture:

    Place 1/2 cup sugar and 1 tablespoon cinnamon in a small bowl and toss to combine. Set aside.

  2. Make the donuts:

    Bring a saucepan of water to boil over high heat and add the potatoes with the peels still on. Cook for 20 minutes or until tender. Let potatoes cool slightly and then mash in a large bowl with skins on until no chunks remain. Measure mashed potatoes. Keep 1 cup in the bowl and discard any extra.

  3. Add the eggs and milk to the potatoes and stir well to combine.
  4. In a separate, smaller bowl, whisk together 1 cup sugar and baking powder to combine. Stir into potato mixture, followed by the salt, shortening/butter, and vanilla.

  5. Add the flour, about 1 cup at a time, until a soft dough forms (I used all 4 cups, but you may need less). The dough should be just slightly sticky, but easy to roll. Do not knead the dough.

  6. Heat 5 inches/12 cm of oil in a cast-iron skillet to 350°F (see note on how to test oil for readiness without a thermometer).*

  7. While the oil heats, roll out dough on a floured surface about ½-inch thick. Cut out donuts with a donut cutter (I used a 2-in/5mm cutter) and carefully add a few donut holes at a time to the hot oil. To prevent oil from splashing and burning you, do not drop the donuts on the oil from more than 1 to 2 inches above the oil. Once the bottom of donuts are golden brown, turn to the other side. Drain any excess oil on a paper-towel lined plate and then immediately dredge hot donuts in cinnamon sugar mixture.

Recipe Notes

*If you don't have a thermometer, here are two ways to test the oil to see if it's ready for frying:

  1. Drop a small, 1-inch piece of bread in the oil. If the bread toasts in under a minute, it's ready for frying. This signifies that the oil is around 350-360°F.

  2. You can also place the end of a wooden spoon into the oil. If you see many bubbles form and float around the handle, your oil is ready for frying. If the bubbles are bubbling too hard, the oil is too hot. Turn it off briefly to let it cool, then check the temperature again.