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Spiced Potato Doughnuts

 Spiced Potato Doughnuts
Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. —June Jones, Harveyville, Kansas
30 ServingsPrep: 20 min. Cook: 5 min./batch


  • 2 cups mashed potatoes (without added milk and butter)
  • 2 eggs
  • 1-1/4 cups sugar
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon grated lemon peel
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1/4 teaspoon baking soda
  • Oil for deep-fat frying
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon


  • In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter
  • and lemon peel until blended. Combine the flour, baking powder,
  • salt, nutmeg and baking soda; gradually beat into potato mixture and
  • mix well.
  • Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut
  • with a floured 2-1/2-in. doughnut cutter. In an electric skillet or
  • deep fryer, heat oil to 375°. Fry doughnuts, a few at a time,
  • until golden brown on both sides. Drain on paper towels. Combine

2 of 2

Spiced Potato Doughnuts (continued)

Directions (continued)

  • sugar and cinnamon; roll warm doughnuts in mixture. Yield: 2-1/2
  • dozen.
Nutritional Facts: 1 doughnut equals 184 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 232 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.