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.


★★★★★ 1 vote

about 4 dozen
1 Hr 40 Min
20 Min
Deep Fry


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  • 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

How to Make Aunt Martha's Spudnuts


  1. 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).
  2. 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.
  3. 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.

Printable Recipe Card

About Aunt Martha's Spudnuts

Main Ingredient: Vegetable
Regional Style: German

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