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Yes, did you know you can make the most delicious homemade donuts with ingredients you probably have in your pantry? The secret ingredient to these donuts is adding mashed potatoes. Sounds a little weird, like can you make them without the mashed potatoes? I’m honestly not sure because I’ve never tried, but I believe the added yeast from the potato helps the donut have just the right density. You can use instant potato flakes or boil up some potatoes and mash them. Be sure to mash them well or you might bite into a chunk of potato in your donut.

Tips

A few tips if you plan to make this is to boil your water for the potatoes and make the dough earlier in the day. These will take a few hours to rise before you fry them.

Scald your milk in the microwave until there’s a film over the top of the milk. I use a large glass measuring cup and put it in the microwave for 3 minutes. Let the milk sit and cool down before adding it into your mixing bowl.

Add yeast and water into a separate bowl with 1/2 cup of warm water + 1 tbsp of white sugar. Test water on your wrist until it is shower water temperature, any hotter and it’ll kill the yeast.

Add enough oil into your pan so the donuts are floating and not touching the bottom of the pan.

Use a donut hole cutter. If you don’t have one use the lid to your vanilla or a 2 liter of soda to punch out the holes.

Mix everything in a kitchen aid mixer with a dough hook. Did you know you can get kitchen aid at Walmart? Even add it to your grocery order for pick up or delivery with your ingredients.

Ingredients

makes 4 dozen

Spudnut or Donuts
1/2 cup mashed potatoes
2 packages active dry yeast
1 tbsp sugar
1/2 cup warm water
1 3/4 cups warm milk
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoon salt
1 teaspoon vanilla
1 tsp baking powder
6-7 cups all-purpose flour
additional oil for deep frying

Glaze
1 cup hot water
2 teaspoon vanilla
2 tablespoons butter
4 cups powdered sugar
* add enough hot water to make it thin enough to dip spudnuts

Directions

1. Dice and peel potatoes and cover in water. Bring to a boil and cook for about 20 minutes.  
Second option is to purchase pre-cooked mashed potatoes or instant mashed potatoes and reheat according to packaging. 

2. In a small bowl dissolve yeast in 1/2 cup warm water. Add 1 tsp of sugar and lightly stir. 

3. In a large bowl combine mashed potatoes, shortening, sugar, eggs, salt, vanilla, baking powder, and warmed milk. Once combined add in yeast. 

4. Add in flour until it forms a soft dough. 

5. Grease a large bowl and place soft dough into bowl turning once to coat the dough in grease.  Cover and let rise until doubled typically this is about 1 hour.  Punch down dough and let rise again until doubled (another hour).

6. Roll onto a floured surface 1/2″ thickness and cut with a 3 inch circle cutter.  *we like to use a soda bottle lid to cut out the center spudnut donut hole.  Reserve donut holes to cook 

7. Heat oil in a large skillet to 375 degrees and fry donuts until golden brown.

8. Mix glaze ingredients to a smooth consistency.  

9. Place cooked donuts on a plate layered with paper towels and while still warm dip donut into glaze. 

10. Place on cooling rack over a covered surface to let cool and let excess glaze drip off. 

11. Enjoy while warm! 

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These are BEST eaten fresh so wait to fry them until you have your group to eat them all gone!

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