Mashed Potato Donuts


  • 2 1/2 each Idaho® potatoes
  • 1 1/3 cup sugar
  • 2 each oranges, zest of
  • 3/4 cup milk
  • 1 teaspoon cloves, whole
  • 1/2 teaspoon nutmeg, grated
  • 3 1/2 tablespoons fat
  • 2 each eggs
  • 3 1/2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • Oil for frying, as needed
Salted Caramel Glaze (Yield 2 cups):
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon salt


  1. Boil potatoes, drain and mash, in a large mixing bowl and combine with sugar. Stir in orange zest. Reserve.
  2. In a small pot, steep milk, cloves, nutmeg and gat over low heat. Strain and discard cloves.
  3. Whisk eggs, then very slowly add steeped milk. Pour into potato mixture and stir to combine. Sift in dry ingredients and gently stir just to combine. Rest for 1 hour.
  4. Turn dough onto floured surface. Roll to 1/3-inch thickness, cut doughnuts and fry in 360°F oil for 4 minutes, turning once. Using a slotted spoon, transfer to paper towel to drain. Drizzle with salted caramel glaze and serve.
Salted Caramel Glaze:
  1. In a small pan over medium heat, melt sugar, stirring constantly until golden brown. In a separate pan, bring cream to simmer. Slowly pour cream into sugar until combined. Whisk in salt. Cool to room temperature. Reserve


Yield: 24 servings

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Jeremy Specto
Formerly of - Wonder City Coffee & Donut Bar at The Brindle Room
New York, NY

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