To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.

Spudnuts Spudnuts
The addition of mashed potatoes to the dough gives these donuts their signature pillowy texture. Lightly spiced with mace and lemon and tossed in a mixture of sugar and black pepper, these little treats are revelatory.
Yield: makes About 11 Donuts


  • 1 large russet potato (about 10 oz.), peeled and cut into 1″ pieces
  • 2 cups (9 oz.) all-purpose flour, sifted, plus more for dusting
  • 1 12 tsp. baking powder
  • 1 12 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 12 tsp. ground mace
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 14 cup milk
  • 2 tbsp. unsalted butter, melted
  • 1 tsp. grated lemon zest
  • Canola oil, for frying


  1. Boil potato pieces in a 2-qt. pan of salted water until tender, 18 to 20 minutes. Drain; pass through a ricer into a bowl. Whisk flour, powder, ¾ tsp. salt, ¼ tsp. pepper, and mace in a bowl; set aside. Combine potato, ⅓ cup sugar, eggs, milk, butter, and zest in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With motor running, slowly add dry ingredients and mix. Let dough rest 10 minutes.
  2. Combine remaining salt, pepper, and sugar in a bowl; set aside. Heat 2″ oil in a 6-qt. pan until a deep-fry thermometer reads 370° On a lightly floured surface, using your hands, pat dough into a 10″ round about ½″ thick. Using a floured 3″ donut cutter, cut out donuts; gather and reuse scraps. Working in batches, place donuts in oil. Cook, flipping once, until puffed and golden, 3 to 4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely. Toss in sugar mixture.