Spudnuts

(Makes about 2 dozen)

Dough (with potato mixture)

1 cup mashed potatoes (from about 1 large russet potato — boiled or steamed, not baked dry)
1 cup warm potato water (the water you boiled them in, or plain warm water if you used flakes)
½ cup sugar
½ cup melted butter (for softer donuts, substitute half the butter for shortening)
2 eggs, beaten
1 tsp salt
2¼ tsp active dry yeast (1 packet)
½ cup warm water (105–110°F)
6–7 cups all-purpose flour

Glaze

Make mashed potatoes
- Peel and boil 1 large russet potato until tender. Mash until very smooth (no lumps).
- Save 1 cup of the starchy potato water before draining.
Activate yeast
- In a small bowl, mix yeast with ½ cup warm water and 1 Tbsp sugar. Let sit 5–10 minutes until foamy.
Mix wet ingredients
- In a large bowl (or mixer), combine mashed potatoes, potato water, sugar, butter, eggs, and salt.
- Add yeast mixture and stir to combine.
Add flour gradually
- Add 3 cups flour and mix. Continue adding flour ½ cup at a time until dough is soft, slightly sticky but kneadable (about 6–7 cups total).
- Knead 8–10 minutes until smooth and elastic.
First rise
- Place in a greased bowl, cover with a towel, and let rise until doubled — about 1 hour.
Shape spudnuts
- Roll dough ½ inch thick on a floured surface. Cut with a doughnut cutter (or use a cup and a bottle cap).
- Place on parchment or lightly floured surface. Cover and let rise 30–45 minutes until puffy.
Fry
- Heat oil to 365°F (185°C).
- Fry 2–3 at a time until golden brown on both sides (about 1 minute per side).
- Drain on paper towels.
Glaze (optional but heavenly)
- Dip warm spudnuts in glaze and set on a rack to dry.

Don’t use baked potatoes unless you mash them with a little milk or water — baked ones can be too dry and dense.
Potato flakes work in a pinch: use 1 cup prepared instant mashed potatoes.
For extra softness, substitute ¼ cup of the butter with shortening.
You can also coat in cinnamon sugar instead of glaze.

The Simple Cook