Potato Doughnuts

Sep 17, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Fresh potato doughnuts on a wire cooling rack, one broken open to show the tender inside

Soft and tender potato doughnuts are flavored with warm vanilla and nutmeg, fried to golden perfection, and lightly coated with sugar for a sweet finish.

Prep 45 min

Cook 15 min

Cooling 1 hr

Total 2 hr

Yield 12 doughnuts

Diet —

Ingredients

Adjust yield

doughnuts

225.0 g (225.0 g)mashed russet potatoes, cooled
2.0 cups (240.0 g)all-purpose flour
½ cup (100.0 g)granulated sugar
2.0 tsp (8.0 g)baking powder
½ tsp (3.0 g)baking soda
½ tsp (1.0 g)freshly grated nutmeg
½ tsp (3.0 g)fine sea salt
2.0 large (100.0 g)eggs
¾ cup (180.0 ml)buttermilk
3.0 tbsp (42.0 g)unsalted butter, melted
1.0 tsp (5.0 ml)pure vanilla extract
½ cup (100.0 g)granulated sugar, for coating

Make it at home

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Instructions

Prepare 225 g cooked russet potatoes and mash them well; let them cool to room temperature.
In a large bowl, whisk together 2 cups (240 g) flour, 1/2 cup (100 g) sugar, 2 tsp (8 g) baking powder, 1/2 tsp (3 g) baking soda, 1/2 tsp (1 g) grated nutmeg, and 1/2 tsp (3 g) salt.
In a separate bowl, beat 2 large eggs, then add 3/4 cup (180 ml) buttermilk, 3 tbsp (42 g) melted butter, and 1 tsp (5 ml) vanilla extract. Stir in the cooled mashed potatoes until combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined; the dough will be soft but manageable. Avoid overmixing.
Cover the dough and let it chill in the refrigerator for 1 hour to firm up.
Lightly flour a work surface and roll the dough to about 1/2-inch thickness. Cut into 12 doughnuts using a 3-inch doughnut cutter or two round cutters for the center hole.
Heat neutral frying oil in a deep pot or fryer to 375°F (190°C). Fry doughnuts in batches, 2-3 at a time, until they are golden brown, about 1 to 2 minutes per side.
Use a slotted spoon to transfer doughnuts to a wire rack lined with paper towels to drain excess oil.
While still warm, toss the doughnuts in granulated sugar to coat evenly.
Serve warm or at room temperature.

Tips

Use russet potatoes for a fluffy texture; ensure they are mashed without lumps.
Vanilla extract enhances the doughnuts' aroma—do not omit for authentic flavor.

Recipe FAQ

How long does it take to make potato doughnuts?

Plan on 45 minutes of prep and 15 minutes of cooking, plus 1 hour to chill. The recipe makes 12 classic potato doughnuts.

How should I store potato doughnuts?

Store doughnuts in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven to refresh.

Can I make potato doughnuts ahead?

The dough can be prepared and refrigerated for up to 24 hours before shaping and frying.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Soft and tender potato doughnuts are flavored with warm vanilla and nutmeg, fried to golden perfection, and lightly coated with sugar for a sweet finish.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

196 Calories / serving

4.0g Fat

36.0g Carbs

4.0g Protein

17.7g Sugar

Whole recipe (12 servings): ~2352 cal · 48g fat · 432g carbs · 48g protein · 212g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 196 calories

What it takes to burn one serving

Brisk walking 37 min·2.2 mi·~4350 steps
Walking uphill or incline treadmill 27 min·1.4 mi·~2700 steps
Moderate cycling 20 min·4.0 mi
Swimming laps 27 min
Jogging 19 min·1.6 mi·~3050 steps
Stair climbing 18 min·~1600 steps
Dancing 32 min
Bodyweight circuit training 20 min
Cleaning, errands, or playing with the dog 46 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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