Old Fashioned Idaho® Potato Spudnuts


  • 1 cup shortening
  • 2 cups mashed Idaho® potatoes
  • 4 cups of milk
  • 1 cup of sugar
  • 1/2 cup warm water
  • 2 tablespoons instant yeast
  • 1 tablespoon salt
  • 5 beaten eggs
  • 7 cups flour
  • 1/2 teaspoon vanilla
  • Chocolate hazelnut spread
  • Peanut oil for frying (canola may be used)


  1. In a sauce pan over medium low heat, scald the milk until foamy around the edges and a slight layer of film or “skin” appears on the milk, about 15 minutes.
  2. Add the shortening, sugar and warm water. Allow to cool to warm temperature and add the yeast. Allow to sit for 5 minutes. Add the vanilla.
  3. In a very large bowl, add the flour and salt. Mix to combine. Set aside.
  4. In a small bowl, slightly whisk the eggs.
  5. Mix the eggs into the milk mixture, and add to the flour mixture. Stir to combine. Do not knead the dough. Allow to rise until doubled, about 2 hours. Punch down and rise again for 1 hour.
  6. Heat oil to 375° or medium high heat.
  7. Roll the dough out and punch out donuts and donut holes. Fry, turning often in the oil with a slotted spoon, and drain on a paper towel for a minute.
  8. Meanwhile, heat the chocolate hazelnut spread until warm and pourable. Add the donuts, covering with the chocolate and using a fork to lift out onto a platter. Enjoy!


Time Saving Tip: *Make the dough ahead, allow to rise overnight in the fridge and then come to room temperature before frying.

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Yield: 20 - 25

Carrian Cheney
Food Blogger
Oh Sweet Basil

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