Potato doughnuts are a nostalgic treat that combines mashed potatoes with a rich, fluffy texture for a sweet and tender bite. This vintage recipe, dating back to 1939 from Better Homes & Gardens, is perfect for making old-fashioned doughnuts at home. The addition of mashed potatoes and sour milk gives these doughnuts a moist crumb, while nutmeg provides a hint of warmth in every bite.
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Potato Doughnuts
Potato Doughnuts FAQ
- Can I substitute sour milk?
Yes, you can make sour milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. - What type of potato works best?
Russet potatoes are ideal as they are starchy and provide the perfect consistency when mashed. - How can I tell if the oil is ready for frying?
Drop a small cube of bread into the oil—if it browns in 60 seconds, the oil is hot enough.
Food History
Potato doughnuts have been a beloved comfort food in American kitchens since the early 20th century. During the Great Depression, resourceful cooks used leftover mashed potatoes to create tender baked goods, adding richness without extra expense. Recipes like this one were popularized in magazines and cookbooks, emphasizing frugality and creativity. The addition of sour milk or buttermilk became a common practice, as these ingredients helped activate the baking soda for a fluffy texture.
The combination of mashed potatoes with traditional doughnut flavors makes these treats a standout. While doughnuts with yeast or cake bases are more common, the potato variation is still treasured for its moisture and unique flavor profile.
Timeline of Doughnuts and Potato Recipes
- Mid-1800s: Doughnuts gain popularity in America, often fried in lard.
- 1920s: Potato-based baked goods become common as people explore budget-friendly alternatives.
- 1930s: Recipes like this one emerge in magazines like Better Homes & Gardens, showing how to make use of pantry staples.
- Today: Vintage recipes for potato doughnuts continue to delight bakers looking for a unique twist on a classic treat.
Recipe Discussion
This doughnut recipe uses a mix of pantry staples and mashed potatoes for a rich, moist dough. The beaten eggs and sugar create a light base, while the mashed potatoes add structure and softness. Sour milk provides acidity, which activates the baking soda for a fluffy texture. The combination of baking powder and soda ensures the doughnuts rise evenly, while nutmeg adds a warm, spiced note.
After the dough is mixed, it’s chilled to make rolling and cutting easier. Frying in hot oil at the right temperature creates a golden-brown crust. The result is a tender doughnut with a slightly crisp exterior. These doughnuts are versatile—you can coat them with powdered sugar, cinnamon sugar, or glaze for added sweetness.
Preparation Tips
- Chill the dough to help it hold its shape during rolling and frying.
- Roll the dough to ½ inch thickness for even frying.
- Keep the oil at 365°F for the best frying results. If it’s too hot, the doughnuts will burn outside before cooking through inside.
- Use a doughnut cutter for consistent shapes, or use two round cutters of different sizes.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Doughnut Cutter: Helps you easily cut perfect doughnut shapes.
- Deep-Fry Thermometer: Ensures precise oil temperature, crucial for frying.
- Rolling Pin: Use a quality rolling pin to get the dough to an even thickness.
Serving Suggestions
- Dust the doughnuts with powdered sugar for a traditional finish.
- Coat warm doughnuts in a mixture of cinnamon and sugar for a comforting flavor.
- Serve with chocolate sauce, caramel, or fruit preserves for dipping.
- Pair with coffee, tea, or hot cocoa for a cozy breakfast or snack.
Making potato doughnuts brings a taste of the past to your modern kitchen. These doughnuts are a wonderful way to turn leftover mashed potatoes into something sweet and satisfying. Whether served as a breakfast treat or a dessert, their light and tender texture is sure to please. Gather your ingredients, and enjoy this timeless recipe from 1939—a piece of culinary history you can enjoy today.
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Potato Doughnuts Recipe
Potato Doughnuts
Try this vintage potato doughnuts recipe from 1939! Made with mashed potatoes, sour milk, and nutmeg for a moist and tender treat. Perfect for nostalgic baking.
Ingredients
- 2 beaten eggs
- 1 cup sugar
- 2 tablespoons salad oil
- 1 cup mashed potato
- 1 cup sour milk
- 4 ½ cups flour
- 4 teaspoons baking powder
- 1 teaspoon soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
Instructions
- Beat eggs and sugar until light.
- Add salad oil, potato, and milk; beat until smooth.
- Add flour, sifted with salt, baking powder, soda, and nutmeg.
- Chill.
- Roll to ½ inch thickness on lightly floured surface.
- Cut with doughnut cutter and fry in deep fat (365°F).
- Drain on absorbent paper.
- Coat in granulated or powdered sugar, or enjoy plain.