Pennsylvania Dutch Potato Doughnuts Recipe
Pennsylvania Dutch Potato Doughnuts Recipe photo by Taste of Home
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Pennsylvania Dutch Potato Doughnuts Recipe

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My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. —Marlene Reichart, Leesport, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES: 48 servings


  • 2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
  • 1 cup whole milk
  • 3 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 2 cups sugar
  • 2 tablespoons baking powder
  • 5 to 6 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 2 cups confectioners' sugar
  • 5 tablespoons half-and-half cream
  • 1/2 teaspoon vanilla extract


  1. In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour.
  2. Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  4. In a small bowl, mix glaze ingredients until smooth. Drizzle over warm doughnuts. Yield: about 4 dozen.
Originally published as Pennsylvania Dutch Potato Doughnuts in Cookin' Up Country Breakfasts Cookbook 1994, p50

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vannesashelly User ID: 8299168 223108
Reviewed Mar. 19, 2015

"Cups? How many ml is that?"

motherpurebred User ID: 551574 40230
Reviewed May. 13, 2012

"Very good!"

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