Yummy potato donut

Soft, fluffy, and golden potato donuts with a lightly crisp outside and tender, savory center. These delicious donuts are perfect as a snack, breakfast treat, or fun side dish.

Ingredients

• 2 medium potatoes, peeled and boiled
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 egg
• 2 tbsp grated Parmesan cheese
• 1 tbsp butter, melted
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp baking powder
• 2 tbsp chopped fresh parsley
• ½ cup shredded mozzarella cheese, optional
• Oil, for frying

For Serving

• Grated Parmesan
• Chopped parsley
• Garlic butter or your favorite dipping sauce

Instructions

1. Boil the potatoes until completely tender. Drain well and allow them to cool slightly.
2. Mash the potatoes until smooth, making sure there are no large lumps.
3. Add flour, cornstarch, egg, Parmesan, melted butter, garlic powder, onion powder, salt, pepper, and baking powder.
4. Add mozzarella and parsley if using. Mix until a soft dough forms. If the dough feels too sticky, add flour 1 tablespoon at a time.
5. Lightly flour your work surface and divide the dough into small portions.
6. Roll each portion into a rope and connect the ends to form a donut shape. Gently press the seam together.
7. Heat about 1½–2 inches of oil in a deep skillet over medium heat, around 350°F (175°C).
8. Carefully place the potato donuts into the hot oil, working in small batches.
9. Fry for about 2–3 minutes per side, turning gently, until golden brown and crispy.
10. Remove and place on a paper towel-lined plate to drain excess oil.
11. Sprinkle with Parmesan and fresh parsley while warm.
12. Serve immediately with garlic butter, ranch, marinara, or your favorite dipping sauce.

Tips

• Make sure the mashed potatoes are not watery; excess moisture makes the dough difficult to shape.
• Do not overcrowd the pan while frying.
• Keep the oil at a steady medium temperature so the donuts cook through without burning.
• For extra cheesy donuts, add more mozzarella to the dough.
• You can air-fry them at 375°F (190°C) for about 10–14 minutes, flipping halfway through, with a light spray of oil.

Nut Information

This recipe contains no peanuts or tree nuts in the standard ingredients.

It contains dairy from the Parmesan, butter, and optional mozzarella.

If using packaged ingredients, check labels for possible nut cross-contact.

Q&A

Q: Can I bake the potato donuts?
A: Yes. Place them on a greased baking sheet and bake at 400°F (200°C) for about 18–22 minutes, turning halfway through.

Q: Can I use leftover mashed potatoes?
A: Yes. They work especially well as long as they are not overly wet or heavily seasoned.

Q: Can I freeze them?
A: Yes. Freeze the uncooked shaped donuts on a tray, then transfer them to a freezer bag. Thaw before frying or baking.

Q: How do I make them extra crispy?
A: Keep the oil around 350°F (175°C), fry in small batches, and avoid adding too much flour to the dough.