Introduction: Spudnuts (Potato Doughnuts)

About: In a valiant attempt to keep myself from dying of boredom, I create.
I grew up in Idaho, and one thing you can get in Idaho, is Spudnuts. Spudnuts are much better than doughnuts.   In Idaho, a spud is a potato, and of course, homemade anything is the best.  This recipe will make 2 dozen, 3 inch Spudnuts. Mine were over 3½ inches so I didn’t get so many.   Let’s make Spudnuts.

Step 1:

½ lb. russet potatoes, boiled, peeled and mashed (don’t add butter or milk) (Learn how here:
¼ cup warm water
1 package active dry yeast (2 teaspoons)
¾ cup warm milk (I used ¾ cup warm water and 1 Tbsp. powdered milk)
¼ cup veg. oil (I used olive oil)
¼ cup sugar
1 egg
½ teaspoon salt
3½-4 cups flour
Extra oil for deep fat frying
Cooking spray (not shown)

Glaze recipe:
2 cups powdered sugar
1 ½ tablespoons of water
½ teaspoon of vanilla

Step 2:

Measuring cups
Measuring spoons
Bread mixer
Doughnut cutter (not shown)
Rolling pin
Pan to fry in
Cooling racks
Forks or chopsticks (not shown)
Dish towel

Step 3:

In the bread mixer put the yeast in the warm water. 

Step 4:

Add the mashed potatoes,

Step 5:


Step 6:


Step 7:


Step 8:

egg and salt.

Step 9:

Add enough flour to form soft dough.  

Step 10:

Remove from the bread mixer and place in a greased bowl, turning the dough once so that the top of the dough is greased.  Cover with a towel and let rise until double, about 1 hour.

Step 11:

While the dough rises, mix the glaze ingredients together until smooth and set aside until needed.
Punch the dough down and let it rise again until double (this time about 30 minutes).

Step 12:

Put the dough out on the cooking spray covered counter.

Step 13:

Use the rolling pin to roll out the dough to about ½” thick.  .

Step 14:

Cut out spudnuts with the doughnut cutter.

Step 15:

Heat the oil to 375°.  Fry doughnuts few at a time until one side is golden brown. 

Step 16:

The chop stick makes it easy to flip the spudnuts over and fry the other side.

Step 17:

Let as much oil as possible drip from the spudnut.

Step 18:

and then put it in the glaze. 

Step 19:

Remove it from the glaze and place on the cooling rack to cool. 

Step 20:

YUM, reminds me of growing up in Idaho!  ENJOY!
Halloween Food Contest

Participated in the
Halloween Food Contest