Idaho Potato Doughnuts
Soft, tender cake doughnuts made with mashed potato in the batter, fried until golden and rolled in cinnamon sugar — a favorite at Idaho county fairs.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Doughnut cutter
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 34
- protein
- 4
- calories
- 260
Instructions
- 1
Beat the eggs and sugar together until light. Mix in the mashed potato, milk, and melted butter.
- 2
Whisk the flour, baking powder, nutmeg, and salt together in a separate bowl.
- 3
Mix the wet and dry ingredients into a soft dough. Cover and chill for 30 minutes.
- 4
Roll the dough out on a floured surface to about 1/2-inch thickness.
- 5
Cut the dough into rings with a doughnut cutter.
- 6
Heat the oil to 365°F. Fry the doughnuts in batches for about 1-2 minutes per side until golden.
- 7
Drain briefly on paper towels. Toss the warm doughnuts in cinnamon sugar.
- 8
Serve warm.
Chef's tips
Use cold, plain mashed potato without butter or milk added for the best texture. Do not overwork the dough or the doughnuts will be tough.
Storage
Store in an airtight container at room temperature up to 2 days.
Reheating
Warm briefly in a 300°F oven for a few minutes to refresh.
Common mistakes to avoid
- •Frying at too high a temperature, which browns the outside before the inside cooks.
- •Rolling the dough too thin, which makes the doughnuts dry.
Serving suggestions
Cooked Idaho Potato Doughnuts?
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