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Doughnut lovers, this one’s for you. We knew that there was a vast world of doughnuts out there waiting for us, and we’d definitely stepped into it before, with Krispy Kreme-esque glazed doughnuts and Polish paczki, but we had no idea what else was waiting in store for us.

Did you know that you could make doughnuts with potatoes?! We didn’t discover that until recently, but once we heard, you can bet we hustled to the store to get our hands on some potatoes. The result of this magical endeavor is an amazing, cake-y doughnut that’s got a nice, crisp outer layer, but that’s perfectly moist on the inside – not at all dried out like some of those awful doughnuts that have clearly been sitting on the shelf for too long. We loved these bad boys and will definitely be making this again, and soon. Plus, we didn’t even have to buy a doughnut pan; win-win!

Mashed Potato Doughnuts

Yield: approx. 3 dozen, depending on size


  • 4-4 1/3 cups all-purpose
  • 1 1/2 cups warm mashed potatoes*
  • 1 1/4 cups sugar
  • 3/4 cup buttermilk, lukewarm (it will appear curdled)
  • 3 eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • vegetable oil, for frying


  • 1 cup sugar
  • cinnamon or nutmeg, optional


[*Bake potatoes at 375∫ F for 50 minutes. Scoop out insides and pulse in food processor until broken down and blended.]

  1. Combine 4 cups flour, baking powder, salt, baking soda and cinnamon in a large bowl. Whisk together and set aside.
  2. In a large bowl or mixer, beat eggs and sugar together until lightened in color and ribbony.
  3. Beat in buttermilk, butter and vanilla extract, then mix in mashed potatoes until just incorporated.
  4. Add wet ingredients to the flour mixture and stir until a soft dough begins to come together.

    Note: if dough isn’t holding together, add more flour (little by little) until dough takes form.

  5. Divide dough in half and wrap each half tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight.
  6. Once chilled, roll dough out on a lightly floured surface to about 1/2-inch thickness. Repeat with other half.
  7. Pour 2-3 inches of oil into a large Dutch oven or heavy-bottomed pot and heat over medium-high heat until it reaches 360∫ F.

    Note: there should be at least 3 inches between bubbling oil and the top of Dutch oven.

  8. Use a 3-inch doughnut cutter (or two circle cookie cutters of different sizes) to cut out doughnuts, then, in batches, carefully lower 2-3 doughnuts into the oil to fry.
  9. Cook doughnuts, flipping in the middle, until golden brown on both sides. About 2 minutes per side.
  10. Using a slotted spoon, remove doughnuts and transfer them to a paper towel-lined plate or tray to drain.
  11. Place 1 cup sugar (and cinnamon, if using) in a re-sealable plastic bag. One at a time, add doughnuts to bag, and seal and shake it so that doughnut is covered in sugar.
  12. Repeat with remaining doughnuts and serve immediately.

Recipe adapted from A Beautiful Mess

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