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Dairy-Free Potato Donuts

Total Time: about 1 hour

Yield: about a dozen donuts

Don't spend too much time making these donuts the perfect shape or of an even size. People love a homemade donut so just calm down. They're rustic, okay?


  • 3 eggs

  • 3/4 cup granulated sugar

  • 3 tablespoons vegan butter

  • 2 3/4 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 1 1/2 teaspoons nutmeg

  • 1 cup cooked mashed potatoes (I used instant)

  • about 3 cups of vegetable oil

  • *powdered sugar/glazes/toppings of choice


  1. Prepare the mashed potatoes. I used instant potatoes and simply followed the recipe on the back and then set to the side to cool for a few minutes.

  2. Prepare your dough. Combine the butter and sugar first and mix well. Then add the eggs, one at a time, and beat well until a bit fluffy. In a separate bowl combine the flour, baking powder, salt, and nutmeg. Whisk those dries and then add them to the sugar mix bowl. Mix well and then add the mashed potatoes. Mix well for about 2 minutes.

  3. Chill the dough, covered, for about 30 minutes.

  4. When the dough is almost chilled, begin heating the oil. Use a deep pan and heat on medium until the temperature rises to 370-380 degrees. Then turn the heat down slightly. *(check notes for tips if you don't own a thermometer)

  5. Lightly flour your work surface and either use a donut punch (if you're that fancy) or quickly cut a bunch of 1"x1.5" strips. It does not have to be precise.

  6. Form those strips into rings and then gently place into the hot oil.

  7. Depending the size of your donuts, let each size sizzle for about 30 seconds - 2 minutes. The donuts should very gradually bronze. Flip half way through. Regularly check the oil temperature!*

  8. Remove the finished donuts from the hot oil and let cool on a rack.

  9. Either coat with powdered sugar or make a glaze and sprinkle with toppings.

  10. Brag & enjoy!

It's been a while since I've played around in the kitchen without a financial plan/guide in mind. Last night my dreams were filled of playtime and I awoke feeling inspired so I dug into my favorite vintage cookbook (what's up Betty Crocker 1956) and decided to alter a donut recipe. This original potato donut recipe called for butter, milk, and egg..but I was like "nah!" and used oat milk, earth balance vegan butter, and eggs. I rarely ever use dairy in my bakes but I do love my eggs. I just make sure to only buy pasture raised eggs (those chickens have a very posh life). Also! This recipe said to chill the dough for 3 hours but I also didn't have time for that and it was fine. So just don't do that. Anyways. I revamped this recipe to fit my vibe.

If you don't have a thermometer then you can use this trick! Grab a pinch of bread and drop it into the oil. The bread should golden in about 40 seconds. If it darkens too fast, you need to turn your heat down. If it goldens too slow then you need to turn your heat up. If your oil is too low in temperature then your donuts will be too greasy. No thank you.

I brought these donuts to the school that I work at and they went FAST. Like, sometimes my bakes will sit there for a day or so and it crushes me. These really pumped up my ego because of how fast they went. Maybe they'll pump up yours as well. Have fun!

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