Aunt Martha's Spudnuts

Pat Duran


This is a simple and easy recipe for raised doughnuts. You will love making these delicious doughnuts using yeast and freshly boiled potatoes.( mashed without butter,seasoning or milk-just the smashed potatoes).
Great glazed or with cinnamon sugar.
Aunt Martha made these many times, now I have this recipe from the 40's.

pinch tips: Perfect Bacon Every Time



about 4 dozen


1 Hr 40 Min


20 Min


Deep Fry


1 lb
russet potatoes, peeled and quartered(about 2 c. mashed)
2 pkg
active dry yeast
1 1/2 c
warm milk can use buttermilk or sour milk if desired
1/2 c
crisco vegetable oil
3/4 c
granulated sugar more or less
2 large
eggs or 3 medium
1/2 tsp
7 1/2 c
(about) all purpose flour- more or less
oil for deep frying

Directions Step-By-Step

Cook potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup potato water; cool to lukewarm. (save remaining water for other dishes- freeze it to use with soup of vegetables).
Dissolve yeast in the 1/2 cup potato water;stir until dissolved.
In a large mixing bowl;Mash potatoes when cooled to lukewarm and add to yeast mixture. Stir in milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3 inch doughnut cutter.
In a deep fryer(I use my electric fry pan), heat oil to 375^. fry doughnuts, a few at a time, until golden brown on each side.
For a glaze:
4 c. powdered sugar
1/3 c. water
1 teas. vanilla
Combine ingredients in a bowl and dip warm doughnuts in glaze. Cool on wire racks.
--- OR----
Place granulated sugar about 1/2 cup and 2 Tablespoons cinnamon in a seal-able bag and place luke-warm doughnuts in bag -one or 2 at a time and shake gently to coat evenly.

About this Recipe

Main Ingredient: Vegetable
Regional Style: German