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Pennsylvania Dutch Potato Doughnuts

My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. —Marlene Reichart, Leesport, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling Cook: 50 min.
  • Makes
    about 4 dozen

Ingredients

  • 2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
  • 1 cup whole milk
  • 3 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 2 cups sugar
  • 2 tablespoons baking powder
  • 5 to 6 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 2 cups confectioners' sugar
  • 5 tablespoons half-and-half cream
  • 1/2 teaspoon vanilla extract
  • Optional: Food coloring and sprinkles

Directions

  • In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour.
  • Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  • In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.
Nutrition Facts
1 doughnut: 163 calories, 6g fat (1g saturated fat), 14mg cholesterol, 74mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • Gary
    Feb 27, 2020

    My first try at doughnuts. Made them in strips instead of rounds. Fried at 350 instead of 375. Very pleased with result.

  • Barbara181
    Apr 19, 2018

    This was very good. I added1/2 teaspoon of nutmeg to the batter and yum!

  • vannesashelly
    Mar 19, 2015

    Cups? How many ml is that?

  • motherpurebred
    May 13, 2012

    Very good!