Food Gardening Network
Old-Fashioned Potato Doughnuts

Old-Fashioned Potato Doughnuts

Popular on the east coast, these potato doughnuts are famous for their fluffy texture and cinnamon sugar coating.




  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed for 1 minute, until fluffy.
  2. Add the egg and vanilla and mix until pale yellow.
  3. Add the mashed potatoes and buttermilk and beat until smooth.
  4. Add the all-purpose flour, cake flour, baking powder, baking soda, salt, and nutmeg. Mix until combined. The dough will be sticky.
  5. Dust a work surface with flour. Place the dough on the counter and work a little bit of flour into the dough to make it easier to work with.
  6. Gently press the dough down with your hands to about 1/2 inch thick.
  7. Using a doughnut cutter or two biscuit cutters (one large and one small), cut into rounds. Reroll scraps to use all the dough.
  8. In a large pot or Dutch oven, heat 2½ inches of vegetable oil to 375°F. Line a baking sheet with paper towels.
  9. Carefully place a few doughnuts at a time in the hot oil and cook for 2 to 4 minutes on each side, until puffy and golden.
  10. Transfer the cooked doughnuts to the prepared baking sheet. Let them cool for a few minutes, then toss in cinnamon sugar. Serve.