Mashed Potato Doughnuts - Spudnuts

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Total Time
20 mins
5 mins

Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

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  1. Sift first three ingredients together.
  2. Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
  3. Add sifted ingredients and stir until just blended; chill.
  4. Preheat the oil to 375F in a large saucepan or stockpot.
  5. Place about 1/3 of the dough at a time on a lightly floured board, sprinkle surface lightly with flour and roll to 3/8" thickness (the dough should be just stiff enough to handle; the softer the dough, the more tender the doughnut).
  6. Cut with a doughnut cutter dipped in flour.
  7. Fry until golden brown.
  8. Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.