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Buttermilk Potato Doughnut Holes

 Buttermilk Potato Doughnut Holes
Having worked in a school cafeteria for more than 10 years, I've seen my share of recipes. Everyone loves the comforting flavor of these old-fashioned doughnuts.
38 ServingsPrep: 20 min. + chilling Cook: 45 min.


  • 2 cups sugar
  • 3 eggs
  • 1/3 cup shortening
  • 1-1/2 cups hot mashed potatoes (prepared without added milk and butter)
  • 1 cup buttermilk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5-1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • Oil for deep-fat frying
  • Additional sugar


  • In a large bowl, beat the sugar, eggs and shortening. Add the
  • potatoes, buttermilk and vanilla. Combine the dry ingredients; add
  • to potato mixture. Cover and refrigerate 1 hour.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Drop
  • rounded teaspoonfuls of batter, a few at a time, into hot oil. Fry
  • for 1-1/2 minutes on each side or until golden brown. Drain on paper
  • towels; roll in additional sugar while warm. Yield: About 9-1/2
  • dozen.