Potato Doughnuts

Menu PartDessert
Cuisine TypeAmerican

Downstate Doughnuts


Although these doughnuts are fried and not baked, they certainly qualify as a welcome holiday treat. They make a sweet addition to the breakfast spread or a mid-afternoon coffee break. The glaze is flavored with miso and sesame paste for a little bit of savory to go with the sweet.



3½ cups all-purpose flour

½ cup potato flour

2 tsp baking powder

1 tsp. baking soda

½ tsp. ground cinnamon

2 eggs

¾ cup sugar

¾ cup low-fat milk

2 tbsp. softened butter

½ cup riced cooked potatoes

Vegetable oil for frying


3 cups sugar

1 cup whole milk

4 tbsp. butter, melted

1½ tbsp honey

4 tsp. miso

2 tbsp. sesame paste

½ tsp. butter extract


  1. For dough, combine flour, sugar, potato flour, baking powder, baking soda and cinnamon in large bowl; stir to mix well.
  2. Beat eggs in large mixer bowl until lightly foamy. With mixer on low speed, add sugar, milk and butter.
  3. Stir in dry ingredients, then add potatoes; mix well until all ingredients are incorporated.
  4. Let dough rest, refrigerated, for 30 minutes. When rested, roll out dough about ½-inch thick and cut out doughnuts.
  5. In deep fryer, heat vegetable oil to 375 F. Fry doughnuts in batches until golden brown.
  6. For glaze, in large bowl, whisk together all ingredients to thoroughly combine. Dip doughnuts in glaze.

Photo courtesy of Idaho Potato Commission

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