Dessert: United States – Idaho (Pacific Northwest) – Idaho Potato Doughnuts

Serving Size: 12

Approximate Time

Prep 25 min

Cook 5 min

Additional 30 min

Total 55 min

Ingredients

- 1 medium Idaho (russet) potato, about 8 oz (225 g) raw, cooked and mashed to yield 1 cup (225 g) mashed
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.6 g) ground nutmeg
- 4 tbsp (60 g) unsalted butter, melted and cooled
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) whole milk (see note: can substitute buttermilk for tang)
- 1 tsp (5 ml) vanilla extract
- 4 cups (960 ml) neutral oil for frying (vegetable or canola)
- For powdered glaze: 2 cups (240 g) confectioners' sugar, 3–4 tbsp (45–60 ml) milk, 1/2 tsp (2.5 ml) vanilla extract
- OR for cinnamon-sugar: 1/2 cup (100 g) granulated sugar + 1 tbsp (8 g) ground cinnamon
- Optional: extra confectioners' sugar for dusting

Instructions

Short Description:
Tender, cake-style doughnuts enriched with mashed Idaho potatoes for exceptional moistness and a delicate crumb, finished with a sweet glaze or cinnamon-sugar coating. These are fried until golden and best eaten warm.

Regional Notes:
This Idaho variation uses mashed Idaho (russet) potatoes in the dough, which yield a moister, softer texture than standard cake doughnuts. The potato keeps the interior tender and slightly dense while allowing a crisp fried exterior—a common home-style dessert in the Pacific Northwest where Idaho potatoes are prized.

1. Prepare the potato: peel and cut the potato into 1-inch pieces. Place in a pot of cold salted water, bring to a simmer, and cook until very tender, 12–15 minutes. Drain well and mash until smooth; measure 1 cup (225 g) mashed. Allow to cool to lukewarm.
2. Whisk dry ingredients: in a large bowl combine 2 1/2 cups (312 g) flour, 1/2 cup (100 g) sugar, 2 tsp (8 g) baking powder, 1/2 tsp (2.5 g) baking soda, 1 tsp (6 g) salt, 1 tsp (2.6 g) cinnamon, and 1/4 tsp (0.6 g) nutmeg.
3. Combine wet ingredients: in a separate bowl whisk together 4 tbsp (60 g) melted butter, 2 large eggs (approx. 100 g), 1/2 cup (120 ml) milk, 1 tsp (5 ml) vanilla, and the 1 cup (225 g) mashed potato until smooth.
4. Make the dough: pour the wet mixture into the dry ingredients and stir gently until a soft, slightly sticky dough forms. Do not overmix. If the dough feels too sticky to handle, add up to 2 tbsp (15 g) extra flour.
5. Chill: cover the bowl and refrigerate the dough for 20–30 minutes to firm slightly (easier to roll).
6. Roll and cut: on a lightly floured surface, roll dough to about 1/2 inch (12 mm) thickness. Cut doughnuts with a 3-inch (7.5 cm) doughnut cutter and a 1-inch (2.5 cm) cutter for holes; re-roll scraps once or twice.
7. Heat oil: in a heavy pot or deep fryer, heat oil to 360°F (182°C). Maintain temperature—too low yields greasy doughnuts, too high burns exterior.
8. Fry: fry doughnuts in batches, 1–3 at a time depending on pot size, for 1–2 minutes per side until golden brown and puffed. Use a slotted spoon or spider to turn gently. Cook holes 45–60 seconds total. Do not overcrowd.
9. Drain: transfer fried doughnuts to a wire rack set over a baking sheet lined with paper towels to drain and cool slightly.
10. Glaze or coat: for glaze, whisk 2 cups (240 g) confectioners' sugar with 3–4 tbsp (45–60 ml) milk and 1/2 tsp (2.5 ml) vanilla until smooth; dip warm doughnuts and let excess drip off on the rack. For cinnamon-sugar, toss warm doughnuts in 1/2 cup (100 g) sugar mixed with 1 tbsp (8 g) cinnamon.
11. Serve: allow glaze to set for a few minutes and serve warm. Best eaten the day made; store cooled doughnuts in an airtight container at room temperature up to 24 hours.