"This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort."


1 h 40 m servings 86 cals
Serving size has been adjusted!

Original recipe yields 80 servings



  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
  2. Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
  3. In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
  4. Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
  5. In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.
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  1. 10 Ratings


Shouldn't be too critical when the recipe calls for fresh potatoes to be cooked and then mashed. Hard to specify how dry they should be. This is much like using sourdough, when the recipe author...

I had to add more flour than recommended to make the dough workable. They are very good doughnuts. I'll make them again.

I am not an avid cook or baker, but I love spudnuts and have been trying to find a good recipe for a while. I tried this recipe word for word, and it is written terribly. Not knowing I needed ...

Excellent!! Had to add quite a bit more flour, but they turned out as described

What is with this recipe?? I ended up with a nice product, but only after having to more than double the amount of flour and not adding the water. Had I followed the recipe to the letter, I woul...

These are excellent! You do have to double the flour, but anyone who has worked with dough will figure that out in a heartbeat. I've added the yeast directly to the mixture as well as dissolvi...

I agree with the other cooks. This recipe is poorly written. The equation of dry vs wet ingredients is not equal. I too had to double the amount of flour so that it was on longer potato mush!! I...

my mom use to make these as i was growing up but with a shorter version. resipes you generaly always regulate the flour you put in.

thier all great//// but any more potato pecipes