Idaho Spudnuts (Doughnuts) Recipe

Name: Idaho Spudnuts (Doughnuts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb idaho russet potato, peeled and quartered; 2 packages yeast; 1 1/2 cups warm milk (112 degrees); 1/2 cup vegetable oil; 1/2 cup sugar; 2 eggs; 1 teaspoon salt; 7 1/2 cups flour; oil (for deep frying); 1/3 cup water; 4 cups powdered sugar; 1 teaspoon vanilla

Servings: persons

1 lb idaho russet potato, peeled and quartered
2 packages yeast
1 1/2 cups warm milk (112 degrees)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups flour
oil (for deep frying)
1/3 cup water
4 cups powdered sugar
1 teaspoon vanilla

1
Cook potatoes in water until tender.
2
Drain, reserving 1/2 cup of the water.
3
Set the 1/2 cup water aside.
4
Cool to 110 degrees.
5
Mash potatoes well.
6
In lg bowl, dissolve yeast in reserved cooking water.
7
Add mashed potatoes, milk, oil, sugar, eggs and salt.
8
Add enough flour to make a soft dough.
9
Place in greased bowl, turn to grease top.
10
Cover and let rise for 1 hour, until doubled.
11
Punch down, let rise again until doubled, about 25 minutes.
12
Roll out on floured surface to 1/2 inch thick.
13
Cut with floured cutter.
14
Heat oil to 375*.
15
Fry until golden brown.
16
Mix water and powdered sugar until smooth.
17
Add vanilla.
18
Dip warm doughnuts in glaze.
19
Cool on wire racks.
20
Try not to eat all of them at once!

1864

kcal

Calories

Fat

341

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb idaho russet potato, peeled and quartered, 2 packages yeast, 1 1/2 cups warm milk (112 degrees), 1/2 cup vegetable oil, and more.

Yes, Idaho Spudnuts (Doughnuts) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Idaho Spudnuts (Doughnuts)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions