Old-Fashioned Potato Doughnuts

Popular on the east coast, these potato donuts are famous for their fluffy texture and cinnamon sugar coating.
  • Servings: 14–16 doughnuts
  • Prep Time: 20 minutes
  • Cook Time: 2-4 minutes per doughnut


  • 3 tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, at room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup mashed cooked Yukon Gold potatoes
  • ¼ cup buttermilk, at room temperature
  • 1½ cups all-purpose flour, plus more for dusting
  • ½ cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon grated nutmeg
  • Vegetable oil, for frying
  • Cinnamon sugar, for 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 ½ 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.

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