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Mashed potatoes make legendary raised doughnuts. Plan ahead to allow time for the yeast dough to rise.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes


  • 3 medium-size mealy potatoes, peeled
  • 5 to 6 cups all-purpose flour
  • 2 large eggs
  • 1-3/4 cups potato cooking water (divided use)
  • 1/2 cup sugar
  • 4 Tablespoons butter
  • 1 teaspoon salt
  • 1 package (1/4 ounce or 2-1/2 teaspoons) dry yeast
  • 1 teaspoon ground mace
  • 1/4 teaspoon freshly grated nutmeg
  • Lard or oil for deep-frying
  • Cinnamon sugar or confectioners' sugar glaze


Boil the potatoes until tender. Set aside the cooking liquid and force the potatoes through a sieve or food mill (do not use a food processor). Measure out 1-1/2 cups potato puree.

In a large mixing bowl, combine the potato puree, 1 cup of the flour, and the eggs.

In a small saucepan, combine 1-1/2 cups of the potato water, the sugar, butter, and salt. Stir over medium heat until the butter is melted. Add to the potato puree mixture and blend until smooth.

Dissolve the yeast in the remaining 1/4 cup potato water. Add to the potato mixture. Blend in the mace and nutmeg, then beat thoroughly. Stir in enough of the remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic. Transfer to a greased bowl and let rise until doubled in bulk (about 1-1/2 hours).

Turn the dough out onto a floured surface and roll to 1/2-inch thickness. Cut the dough with a 2-1/2-inch biscuit cutter and place the rounds on floured baking sheets. Cover and let rise until doubled in bulk. Fry in deep fat heated to 375 degrees F. until golden brown on both sides. Drain on absorbent paper. Dust with cinnamon sugar or frost with a confectioners' sugar glaze.

Yield: 30 doughnuts

Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.

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