Super soft and fluffy, these Potato Doughnuts is an absolute classic recipe. Made using mashed potatoes as one of the ingredients to create a soft textured doughnut.

You are probably thinking, why on earth are there mashed potatoes in the doughnuts? Well, The mashed potatoes are actually the ingredient creating the magic in this recipe. 

It adds moisture to the dough, which contributes to the amazingly soft, light and fluffy texture. 

In addition to the amazing taste and texture of these doughnuts, it is really easy to make. Although the recipe has yeast in it, there is no 10-minute kneading involved. Means that you can give those arms a rest today. 

But hey, if you are here for an upper arm workout, go ahead and try out some of my bread recipes.  Guaranteed to firm upper arms while creating a great loaf of bread for your dinner too 😉

HOW DOES POTATO DOUGHNUTS TASTE?

 You really want to know if it tastes like mashed potatoes, don’t you? 

The answer to that is a big  NO, it does not. Like I mentioned, earlier, the mashed potatoes are just an ingredient, which contributes largely to the soft and light texture of the doughnuts.

So forget about serving these doughnuts with sausage and baked beans or whatever you serve with mash. Instead, pair the delicious taste and great texture of this recipe with your favourite toppings. 

For the crowning glory, how about giving some of the following a try.

DELICIOUS SWEET TOPPINGS

1. After frying, Dip the doughnuts in melted white or dark chocolate
2. Add some fun and colour with sprinkles over the melted chocolate
3. Roll the warm doughnuts in a mixture of cinnamon sugar
4. Drizzle a glaze over the fried doughnuts.                          

CREATE THE PERFECT POTATO DOUGHNUTS 

The following will ensure perfect doughnuts:

The water, milk and mashed potatoes should be warm. Not too hot or cold as this will affect the yeast. The right temperature ensures that the dough rises well

Make sure that the yeast is fresh and not past the expiry date.

The mixed dough should be left covered in a warm place to rise for at least 40 minutes.

Can I make these doughnuts without eggs?

Yes, these doughnuts can be made without eggs. 

Buttermilk is a great substitute for the eggs in the doughnuts

If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to 1/4 cup ( 60ml) milk. Allow standing for 5 minutes before adding to the recipe in place of eggs or buttermilk.

Making the potato doughnuts

This is the easy part, the difficult part is trying not to eat all the doughnuts at once 🙂

COMBINE THE DRY INGREDIENTS

In a large bowl, mix together the yeast, sugar, flour, and salt.

COMBINE THE WET INGREDIENTS

In a separate bowl or pan mix together the warm water, melted butter hot mashed potatoes, warm milk, and buttermilk or egg

COMBINE THE WET AND DRY INGREDIENTS

Combine the wet and dry ingredients and mix until you have a soft dough.

Cover the dough and leave to rise in a warm place for 40 minutes.

Punch down the dough and turn it out onto a well-floured surface.

Press or roll out a 1/2 inch ( 1 1/2cm) thick. Cut out using a doughnut or cookie cutter. 

Place the cutout doughnuts onto a tray and leave to rise again for about 15 to 20 minutes.

Using a deep pan, add sufficient oil to deep fry the doughnuts.

Allow the oil to heat up to between 350°F – 370°F ( 176°C – 185°C ) before frying the doughnuts.

Deep fry the doughnuts for about 1 minute on each side, until cooked and golden brown.

Drain the doughnuts on paper towel and top as preferred.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing doughnut recipes

Baked Doughnuts

No Yeast Soft Doughnut Recipe

Soft Homemade Doughnuts 

Nutella Filled Doughnuts

Still hungry for more?

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5 from 3 votes

Print

Potato Doughnuts

Prep Time

10 mins

Cook Time

15 mins

Rising time

1 hr

Total Time

1 hr 25 mins

 

Super soft and fluffy, these Potato Doughnuts is an absolute classic recipe. Made using mashed potatoes as one of the ingredients to create a soft textured doughnut.

Course: Dessert

Cuisine: American

Servings: 12 Doughnuts

Ingredients

DRY INGREDIENTS

• 2 teaspoons / 7g instant dry yeast
• ½ cup / 100gsugar
• 3 cups / 360g all purpose / cake flour
• ¾ teaspoon salt

WET INGREDIENTS

• ½ cup / 125ml warm water
• ⅓ cup /75g melted butter
• ½ cup / 165g hot mashed potatoes
• ½ cup / 125ml warm milk
• ¼ cup buttermilk OR 1 egg SEE NOTE 1

Instructions

COMBINE THE DRY INGREDIENTS

1. In a large bowl, mix together the Yeast, sugar, flour, and salt.

COMBINE THE WET INGREDIENTS

1. In a separate bowl mix together the warm water, melted butter hot mashed potatoes, warm milk, and buttermilk or egg SEE NOTE 2

COMBINE THE WET AND DRY INGREDIENTS

1. Combine the wet and dry ingredients and mix until you have a soft dough.
2. Cover the dough and leave to rise in a warm place for 40 minutes.
3. Punch down the dough and turn it out onto a well floured surface.

4. Press or roll out to ½ inch ( 1 ½ cm ) thick. Cut out using a doughnut or cookie cutter.

5. Place the cut out doughnuts onto a tray and leave to rise again for about 15 to 20 minutes.
6. Using a deep pan, add sufficient oil to deep fry the doughnuts.
7. Allow the oil to heat up to between 350°F - 370°F ( 176°C - 185°C ) before frying the doughnuts.
8. Deep fry the doughnuts for about 1 minute on each side, until cooked and golden brown.
9. Drain the doughnuts on paper towel and top as preferred.

Recipe Notes

1. Buttermilk is a great substitute for the eggs in the doughnuts
If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to 1/4 cup ( 60ml) milk. Allow standing for 5 minutes before adding to the recipe in place of eggs or buttermilk.
2. The water, milk and mashed potatoes should be warm. Not too hot or cold as this will affect the yeast. The right temperature ensures that the dough rises well