Makes about 16 spudnuts.

Peel potato. Boil in a small covered pan until tender (about 15 minutes). Allow to cool and mash.

In a medium sauce pan, scald the milk and add the sugar, shortening, mashed potato and salt. Mix well.

In an electric mixer with a dough hook attachment, add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix well. Dough should be a little bit sticky. Cover and let rise until doubled in size.

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.

In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees. 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.


Spudnuts are doughnuts with an infusion of mashed potatoes for a heartier taste and texture.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 5 votes.

From Spudly (Team Breakfast Member)

Rating (out of 5):

Rated Number 1

Comment submitted: 8/21/2019 (#20832)



From Mr.Donut

Rating (out of 5):

Yesterday I had my 1st spudnuts donut while passing through Venice, CA. Today I am made my first batch truly AWESOME.

Comment submitted: 4/3/2010 (#10230)



From Spudnik

You really don't need to dissolve/activate the dry yeast before adding to mix?

Comment submitted: 1/24/2010 (#9531)



From Nuts 4 Spudnuts

Rating (out of 5):

Spudnuts are totally awesome better than regular . The most addictive of any desert I have tried . Keep the goodies coming.

Comment submitted: 9/11/2007 (#3551)



From Nice Recipe

Rating (out of 5):

Delicious and rather addictive.

Comment submitted: 6/1/2007 (#2590)



From Appelstrudel

Rating (out of 5):

You got my compliments....My husband and I LOVED the Spudnuts. I will keep making them, when we have guests. I just tried it for the first time on us both. We called it The Guinea -Pig -Breakfast....

Comment submitted: 10/8/2006 (#466)

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