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Idaho Spudnuts

Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California
  • Total Time
    Prep: 40 min. + rising Cook: 40 min.
  • Makes
    4 dozen

Ingredients

  • 1 pound russet potatoes, peeled and quartered
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 7-1/2 cups all-purpose flour
  • Additional oil for deep-fat frying
  • 4 cups confectioners' sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.
  • In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
  • For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

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Reviews

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Average Rating:
  • kimmerrou
    Jun 5, 2020

    We have looked at this recipe in our TOH cookbook for years...always saying "we're going to make those." We finally made these yesterday and they were delicious. It's one of those we're sorry we didn't make them earlier. The taste was yummy and we gave some to friends, all of which declared them yummy. The only thing that is not all that great is that they do not hold their texture into the next day. We made them in the early evening (done by 7:00PM) and in the AM they weren't as fluffy. So, I would recommend making them in the AM, so they could be finished by the evening...don't worry, they'll be gone. Just an FYI, we made donuts, but then because we have a goofy donut cutter (it has teeth??) we ended up using our small 4 oz measuring glass to make donut holes and those fried up beautifully.

  • Luigi
    May 2, 2020

    No comment left

  • pillsbury3
    Mar 9, 2020

    Thanks for sharing this excellent recipe! These potato doughnuts were light on inside, crispy on outside. We used non-melting confectioner's sugar to coat them, but froze some ( so I don't eat ALL of them!) and will try the glaze on them in a few days.

  • Lisa
    Jun 5, 2018

    No comment left

  • marinkaa
    Dec 11, 2013

    The mashed potatoes in donuts part sounds sooo weird, but these donuts are sooooo good! We have made these many times over the past 10+ years! I wish they weren't soo high in calories though.. 1 lb. of potatoes is about a big potato and a half..... These donuts go away quick at my house.

  • blondie43
    Apr 13, 2013

    I love love this recipe. Made these for grand kids they loved them.

  • Colleen Bowman
    Oct 28, 2010

    I just made these and they are WONDERFUL, and looked just like the picture, even for me. I used 2 cups of mashed potatoes. I will make them again for Thanksgiving and Christmas morning.

  • msiwula
    Sep 21, 2010

    Haven't tried them yet, but going to. Sounds great!

  • claire.grover
    Feb 20, 2010

    I've made this recipe half a dozen times over the past few years. I wish I knew how much mashed potatoes "1 pound" is, but my guestimations don't seem to have hurt anything yet!

  • Marilyn
    Nov 25, 2007

    No comment left