Idaho Spudnuts (doughnuts)

"Most peaple think this is the best thing we do with our Idaho potatoes! You can't resist these light, fluffy, yummy treats!! Prep time includes time for rising. Fry a few at a time for about 2-3 minutes per side. An electric skillet works well to fry them."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 42mins
48 spudnuts




  • Cook potatoes in water until tender.
  • Drain, reserving 1/2 cup of the water.
  • Set the 1/2 cup water aside.
  • Cool to 110 degrees.
  • Mash potatoes well.
  • In lg bowl, dissolve yeast in reserved cooking water.
  • Add mashed potatoes, milk, oil, sugar, eggs and salt.
  • Add enough flour to make a soft dough.
  • Place in greased bowl, turn to grease top.
  • Cover and let rise for 1 hour, until doubled.
  • Punch down, let rise again until doubled, about 25 minutes.
  • Roll out on floured surface to 1/2 inch thick.
  • Cut with floured cutter.
  • Heat oil to 375*.
  • Fry until golden brown.
  • Mix water and powdered sugar until smooth.
  • Add vanilla.
  • Dip warm doughnuts in glaze.
  • Cool on wire racks.
  • Try not to eat all of them at once!

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Alysann Alves
    I used 2 cups of instant mashed potatoes and they tasted great! It cut the prep time! Doughnuts should be in the recipe title so that it could be easily found.


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
View Full Profile

Find More Recipes