Maple Potato Donuts

Maple Potato Donuts

Potato Donuts, also known as Spudnuts, first came around in the mid-1900s. They’re traditionally made with mashed potatoes. On the inside, they’re super soft, and on the outside they have a bit of crunch.


8 large donuts


30 minutes


45 minutes


For the donut:

  • 2 ½ cups (312.5 g) all-purpose flour
  • ½ tsp (3 g) salt
  • 3 tsp (15 g) baking powder
  • 1 tsp (3 g) cinnamon
  • ¼ cup (56 g) unsalted butter, melted
  • 1 cup (200 g) Redpath® Granulated Sugar
  • 2 large eggs
  • ¾ cup (180 g) mashed potatoes (about 2 medium sized potatoes)
  • ½ cup (250 ml) full fat milk
  • 6 cups (1 ½ L ) vegetable oil, for frying (lard or shortening will work as well)
  • Optional: maple sugar for topping

For the glaze:

  • pinch of salt
  • 1 cup (120 g) Redpath® Icing Sugar
  • 1 tbs (15 ml) cream or milk
  • 3 tbs (45 ml) maple syrup


For the donuts:

  1. Boil peeled potatoes, uncovered, for about 20 minutes, or until extremely soft. Add 1 tablespoon of salt to the water prior to boiling. Once boiled, drain and mash potatoes and reserve for later.
  2. In a medium sized bowl, sift together the all-purpose flour, salt, baking powder, and cinnamon.
  3. In a large bowl, mix together the butter and Redpath® Granulated Sugar with a hard whisk until light and fluffy.
  4. Add mashed potatoes and eggs to the sugar and butter mixture.

  5. In four additions, add the dry mixture to the wet mixture. Be sure to scrape the bowl and mix well.

  6. Dough will be soft, so use care when rolling out. Use lots of extra flour for dusting your surface. Handle the dough as little as possible so you don’t overwork it. Roll until the dough is ¾ of an inch thick. 
  7. Once rolled, cut into rounds using a pastry cutter. Feel free to cook the donut holes, or incorporate them back into the dough. 
  8. Heat fryer oil to 365℉ – 370℉ in a large heavy-bottomed pot, making sure it is large enough to accommodate bubbling oil.
  9. Fry donuts for about 2 minutes on each side or until nice and golden brown.
  10. Cool on wire rack.

For the glaze:

  1. Combine all ingredients in a small bowl. If the glaze is too stiff, add 1 tablespoon of milk or cream at a time until it softens up. 

  2. Dip cooled donuts in glaze and top with maple sugar, if desired and available.


●    If you have leftover mashed potatoes feel free to use them in the recipe.
●    You can find maple sugar at your local farmer’s market or specialty store.