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chocolate glazed and glazed spudnuts stacked on cutting board with donut holes
4.13 from 16 votes


Raised potato donuts or Spudnuts are soft and airy donuts made by adding mashed potatoes, which makes a soft and tender dough.

Course Breads, Dessert
Cuisine American
Keyword donuts, doughnuts, spudnuts, yeast donuts
Prep Time 20 minutes
Cook Time 4 minutes
rise time 1 hour 30 minutes
Servings 40 doughnuts
Calories 152 kcal
Author Janet Barton



  • 1/2 cup warm water
  • 1 tablespoon dry yeast
  • 1/2 cup butter
  • 3 eggs beaten
  • 2 teaspoons salt
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1 cup mashed potatoes salt before cooking
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon nutmeg
  • 6-7 cup all-purpose flour
  • Oil for frying shortening, canola oil

Vanilla Glaze:

  • 1 1/2 cups confectioner's sugar
  • 1/4 cup warm water 1 tablespoon at a time
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract

Chocolate Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon warm water or more
  • 2 - 3 teaspoons cocoa
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon corn syrup


To make Spudnut dough:

  1. Dissolve yeast in 1/2 cup warm water.  

  2. In a medium saucepan combine milk, shortening, salt, sugar, mashed potatoes and heat to lukewarm.  Set aside.

  3. Pour into the bowl of an electric mixer and add beaten eggs and dissolved yeast. Add the lemon juice, lemon zest, and nutmeg. Add 3 cups flour and beat until smooth.  Add remain flour 1 cup at a time to make a soft but firm dough. Cover and let rise until double in bulk.

  4. Punch down the dough and divide in half. Roll out 1/2-inch thick and cut with a doughnut cutter. Cover with a cloth and let rise until double for about 30-40 minutes.

Vanilla Glaze:

  1. Mix all ingredients until smooth.  Add more water 1 tablespoon at a time until a thin consistency.

Chocolate Glaze:

  1. Mix all ingredients until smooth.  The chocolate glaze will be thicker than the vanilla glaze.

Recipe Notes

How to Fry Perfect Donuts

👉🏻Let's start with the oil.  It's best to fry in oil that is very neutral and that has a "smoke point".  The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that.  Canola oil has been my favorite so far.  Peanut oil browned the donuts beautifully, but I didn't like the strong flavor that it left on my lovely spudnuts.  Check out Saveur for their article "Five Oils for Frying".

👉🏻Use a large heavy pot or dutch oven.  The pot needs to be deep enough to hold at least 2 inches of oil along with the frying donuts.  The pot should be able to hold around 2 quarts of oil.

👉🏻A clip-on thermometer to measure the heat of the oil is essential.  Here's why:  The oil needs to be heated to 350℉ and that temperature needs to be maintained throughout the entire frying process.  Don't worry if the heat goes up to 360-365℉.  Once the donuts are dropped into the oil the temperature may go down.  As long as the temperature is between 330 - 360℉, the donuts will cook perfectly.  If the temperature drops below 350℉, bring the temperature of the oil back up to 350℉ before frying additional donuts.

👉🏻Properly draining the oil from the donuts.  Each fried donut is actually drained three times.  First) When lifting the donuts from the oil, hold the donut above the pot and let the oil drip from the donut for about 10 seconds.  Second) Place cooked donut on a prepared baking sheet that has a few layers of absorbent paper towels.  Let the donuts to drain on the paper towels for 30-60 seconds.  Third) Remove the donuts from the paper towels and place them on a wire rack to completely cool.  This ensures a nice crisp outer layer that will absorb the glaze beautifully.  

Nutrition Facts
Amount Per Serving (40 g)
Calories 152 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 19mg6%
Sodium 148mg6%
Potassium 63mg2%
Carbohydrates 28g9%
Fiber 0g0%
Sugar 12g13%
Protein 2g4%
Vitamin A 105IU2%
Vitamin C 1.2mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.