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Bird's-eye view of three potato donuts dusted with powdered sugar, arranged in a triangle on a white plate.

Potato Donuts

Potato donuts made with mashed russet potatoes, yeast dough, and a vanilla glaze, fried until golden.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method

Ingredients
  

Donuts
  • 2 medium russet potatoes, peeled
  • 3 cups all-purpose flour (360 g)
  • 1 large egg
  • 3/4 cup plus 2 tablespoons potato cooking water divided
  • 1/4 cup sugar (50 g)
  • 2 tablespoons butter (28 g)
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon ground mace
  • 1/8 teaspoon nutmeg
  • Vegetable oil, for deep frying
Glaze
  • 1/4 cup whole milk
  • 2 cups powdered sugar (240 g)
  • 1 teaspoon vanilla extract

Method
 

Donuts

  1. Boil potato quarters:

    Cut the potatoes into quarters and put them in a saucepan. Add cold water to cover and bring to a boil over medium heat. Cook for 10-15 minutes until soft. Drain, saving the potato water.

  2. Mash and measure potato:

    Put the potatoes through a food mill or mash manually until completely smooth. Spoon out 3/4 cup of mashed potato into the bowl of a stand mixer. Use or discard the remainder.

  3. Mix potato, flour, egg:

    To the mashed potato, add 1/2 cup (60 g) of the flour and the egg. Blend with the dough hook until barely combined.

  4. Warm potato water mixture:

    In a small saucepan, warm 3/4 cup of the reserved potato water together with the sugar, butter, and salt over low heat until the butter liquefies.

  5. Bloom yeast in water:

    While the butter melts, combine 2 tablespoons of warm potato water (100-120°F (50°C) / 38-49°C) with the yeast in a small bowl. Allow to sit for 5 minutes until foamy.

  6. Combine mixtures with yeast:

    Pour the potato water-butter mixture into the mixer bowl, then add the bloomed yeast, mace, and nutmeg.

  7. Knead dough until elastic:

    Set the mixer to low speed and incorporate the remaining flour in 1/2 cup (60 g) increments until a stiff dough forms that pulls away from the bowl sides. Knead for 5-10 minutes until smooth and elastic.

  8. First rise until doubled:

    Move the dough to a greased bowl, cover, and let it rise in a warm place (e.g., oven with light on) until doubled in size, about 1 hour.

  9. Roll dough to half-inch:

    Deflate the dough and turn it out onto a floured surface. Roll to 1/2-inch thickness.

  10. Cut donut shapes:

    Use a floured biscuit or donut cutter to cut out shapes. Arrange the cut donuts on small squares of parchment paper (3-4 inches each) placed on lightly floured baking sheets. This avoids deflating during transfer.

  11. Second rise until doubled:

    Cover the baking sheets with a tea towel or put them in a turned-off oven and let rise until doubled, about 45 minutes to 1 hour.

  12. Heat oil to 375°F:

    Pour 2 inches of vegetable oil into a deep skillet or pot and heat to 375°F (190°C).

  13. Fry donuts until golden:

    Carefully slide the donuts off the parchment into the hot oil. Fry in batches without crowding, turning as needed, until golden on both sides, about 2-3 minutes.

  14. Cool donuts on towels:

    Let the donuts cool on a plate lined with paper towels until they are cool enough to handle.
Glaze

  1. Make vanilla glaze:

    For the glaze: warm the milk in a small saucepan until hot. Take off the heat and mix in the powdered sugar and vanilla. Whisk until smooth.

  2. Glaze and set donuts:

    Set a wire rack over a sheet pan. Dip the warm donuts into the glaze and place on the rack. Allow to set for 5-10 minutes until the glaze hardens. Serve right away.