Old Fashioned Potato Doughnuts

Old Fashioned Potato Doughnuts

Mashed potato doughnuts, also known as spudnuts, have been a common treat across the Canadian Prairies for generations. These cake-style doughnuts are faster to make than a yeasted doughnut, and make great use of leftover mashed potatoes.

12 people
  • Ingredients
    • 3/4 cup sugar ( 175 mL)
    • 1/4 cup canola oil (60 mL)
    • 1 large egg (1)
    • 1 tsp vanilla (5 mL)
    • 1 cup lightly packed mashed potatoes (250 mL)
    • 1/4 cup buttermilk (60 mL)
    • 2 1/2 cups all-purpose flour, plus extra for dusting (625 mL)
    • 1 tsp baking powder (5 mL)
    • 1 tsp baking soda (5 mL)
    • 1/2 tsp salt (2 mL)
    • 1/4 tsp freshly grated nutmeg canola oil for frying (1 mL)
    • 1 cup granulated (optional) (250 mL)
  • Directions
    1. In a large bowl, stir together sugar, 1/4 (60 mL) cup canola oil, egg, and vanilla. Add potato and buttermilk and mix until smooth. Add flour, baking powder, baking soda, salt, and nutmeg and stir until dough is soft and slightly sticky. Rest dough at room temperature for about 20 minutes.
    2. On a floured surface, pat dough to 3/4-inch (2 cm) thickness. Cut using a 3-inch (7.6 cm) dough nut cutter. Alternatively, use any 3-inch (7.6 cm)cutter and create smaller hole with a chopstick or bamboo skewer, stretching it out to 1.5-inches (3.8 cm) in diameter.
    3. Add 2-inches (5 cm) of canola oil to a heavy, shallow pot or Dutch oven and heat to 350°F (175°C)l.
    4. Cook about 3 dough nuts at a time, turning occasionally, until puffed and golden brown on both sides, about 3-4 minutes.
    5. Transfer to a paper towel-lined sheet pan to cool slightly. Optional, once cool enough to handle, toss in a shallow bowl of sugar. Serve as soon as possible.

Nutritional Analysis

Serving Size
1 doughnut
Total Fat
25 g
Saturated Fat
2 g
16 mg
275 mg
36.6 g
1 g
14 g
4.3 g
118 mg

Check These Out!