For best results, use a neutral-flavored vegetable oil with a high smoke point. Do not skip the chilling step! It's essential for the dough's consistency. If you don't have a donut cutter, use a biscuit cutter or even a drinking glass to cut out the donuts. Experiment with different toppings! A simple glaze made with powdered sugar and milk is delicious, or try a sprinkle of cinnamon sugar. These donuts are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Aunt Kathy's Old-Fashioned Potato Donuts
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 20 mins
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SERVING20 People
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VIEWS12
Indulge in the timeless delight of these old-fashioned potato donuts. Airy, subtly spiced, and utterly irresistible, these donuts are a nostalgic treat perfect for pairing with your favorite warm beverage.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol20 mg
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Fiber1 g
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Protein4 g
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Saturated Fat17 g
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Sodium258 mg
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Sugar11 g
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Fat104 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat vegetable oil in a deep-fryer or large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (5 minutes)
02
StepIn a large mixing bowl, cream together the sugar and shortening using an electric mixer until light and fluffy. (3 minutes)
03
StepAdd the milk, eggs, and vanilla extract to the creamed mixture; stir until well combined. Gently fold in the instant mashed potato flakes. (2 minutes)
04
StepIn a separate bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing with a sturdy spoon until a thick dough forms. (5 minutes)
05
StepCover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 hours. This chilling period is crucial for easier handling and prevents the donuts from becoming too oily during frying. (60 minutes)
06
StepLightly flour a clean countertop. Place the chilled dough onto the floured surface, and dust the top with a bit more flour. Gently roll out the dough to your desired thickness, about 1/2 inch. (5 minutes)
07
StepUse a donut cutter to cut out the donuts, or cut into strips for a different shape. Re-roll scraps as needed. (5 minutes)
08
StepCarefully lower the donuts, in batches, into the hot oil. Avoid overcrowding the pan. (2 minutes)
09
StepFry for 2 to 3 minutes per side, until golden brown. Use a slotted spoon or spider to turn the donuts. (5 minutes)
10
StepRemove the fried donuts and place them on a plate lined with paper towels to drain excess oil. (2 minutes)
11
StepTransfer the drained donuts to a wire rack to cool slightly before glazing or dusting with your favorite toppings. (2 minutes)
RECIPE REVIEWS
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Yessenia Boyer
Jun 24, 2025I added a maple glaze, and it was the perfect complement to the subtle spices.
Tyson Jaskolski
Jun 21, 2025These donuts were a huge hit! The potato makes them so light and fluffy.
Sheldon Murazik
Jun 14, 2025This recipe is a keeper! My family requests these every weekend now.
Claude Franey
Jun 2, 2025The chilling time is key. My first batch was a bit of a mess until I chilled the dough.