Potato Doughnut Holes
Potato Doughnut Holes
Open in full-screen mode

Potato Doughnut Holes

30 MIN
15 MIN
1 H
55 doughnut holes, approximately



  1. In a bowl, combine the milk and vinegar. Set aside.
  2. In another bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a third bowl, cream the butter with the sugar and mashed potatoes. Add the eggs, one at a time, and beat until smooth. At low speed, add the milk mixture alternately with the dry ingredients. The dough will be very sticky. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  4. Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with a few layers of paper towels.
  5. On a generously floured work surface, spread half of the dough at a time into a 1-cm (½-inch) thick sheet, with your hands. With a 4-cm (1 ½-inch) round cookie cutter or a small shot glass, cut discs of dough.
  6. Fry the doughnut holes, 6 to 8 at a time in the oil for about 1 minute on each side or until golden brown. Drain on the baking sheet. If desired, roll in sugar, to coat. Let cool. Store in an airtight container for about 2 days or freeze and thaw to room temperature.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.