Homemade Potato Donuts Milk

Name: Homemade Potato Donuts Milk
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 medium potatoes, peeled and quartered; 120 ml milk (for mashing potatoes); 500 ml whole milk; 56 g active dry yeast; 100 g granulated sugar; 10 g salt; 115 g unsalted butter, melted; 2 large eggs; 1.05 kg all-purpose flour; 360 ml vegetable oil, plus 30 ml for bowl oiling and frying; 120 g powdered sugar; 22–30 ml milk (for icing)

Author: Lora

Published: November 26, 2025

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Introduction to Homemade Potato Donuts Milk

Ah, the heavenly scent of freshly fried donuts wafting through the kitchen! Homemade Potato Donuts Milk are my secret weapon for busy weekends and unexpected company. Trust me, these fluffy delights are more than just a treat; they’re a cherished family tradition that can make any day feel special. With a delightful blend of creamy milk and fluffy potato, this recipe not only satisfies your sweet tooth but also brings smiles around the table. Whether you’re a seasoned cook or just starting, this recipe is perfect for impressing loved ones or savoring moments of indulgence.

Why You’ll Love This Homemade Potato Donuts Milk

You’re going to fall in love with these Homemade Potato Donuts Milk for so many reasons! First off, they’re incredibly easy to whip up, even on your busiest days. Plus, the combination of fluffy potatoes and creamy milk creates a taste sensation that’s hard to resist. Not to mention, the smiles on your family’s faces when they bite into these warm, sweet delights will be absolutely priceless. Who knew donuts could be the ultimate comfort food?

Ingredients for Homemade Potato Donuts Milk

Let’s gather all the lovely components that will help us create these delightful donuts! Here’s what you’ll need:

Potatoes: Medium-sized and peeled; they lend that fluffy texture we adore.
Milk for Mashing: A splash of milk to create smooth mashed potatoes with just the right creaminess.
Whole Milk: This richness is essential for that dreamy flavor and texture in our donuts.
Active Dry Yeast: This magical ingredient is key for making our donuts rise and become pillow-soft.
Granulated Sugar: Sweetens the dough and enhances flavor. You can always adjust it based on your sweetness preference!
Salt: Just a pinch to balance the sweetness and enhance overall taste.
Unsalted Butter: Melted for that rich, buttery flavor—trust me, it makes a difference!
Eggs: They act as a binding agent, giving our donuts a lovely fluff and richness.
All-Purpose Flour: This is the backbone of our dough, providing structure and chewiness.
Vegetable Oil: We’ll use this for frying and also to keep our dough moist. If you’re feeling adventurous, experiment with other oils!
Powdered Sugar: Essential for making our dreamy icing, adding an irresistible sweetness. Can be adjusted for your taste!
Milk for Icing: To achieve that perfect icing consistency; it’s all about balance!

All ingredient amounts can be found at the bottom of the article along with a printable version. Happy cooking!

How to Make Homemade Potato Donuts Milk

Now, let’s get our hands a little floury and bring these Homemade Potato Donuts Milk to life! I promise, each step will be more exciting than the last. With just a bit of patience, you’ll be rewarded with warm, fluffy donuts that can make any day feel festive.

Prepare the Potatoes

Start by placing those peeled and quartered potatoes into a pot of cold water. This is like giving them a nice little bath before their big moment!

Bring the pot to a boil and let the potatoes take a dip. You’ll want to cook them until they’re tender, which usually takes around 15 to 20 minutes.

Once they’re done, drain the potatoes and give them a good mash with 120 ml of milk. Use a hand mixer for a smooth, lump-free texture. Trust me; this fluffy foundation is what sets our donuts apart!

Activate the Yeast

While the potatoes are cooling, let’s awaken our active dry yeast. Combine 180 ml of warm milk with the yeast in a small bowl.

Give it a gentle stir and let it sit for about 5 to 10 minutes. You’ll want to see bubbles forming, which means your yeast is happy and ready to party. This is the magic ingredient that will make your donuts rise!

Prepare the Dough

In a large bowl, mix the cooled mashed potatoes, 310 ml of warm milk, granulated sugar, and salt. Get in there with your hands and mix until everything is integrated—this is a tactile cooking moment!

Next, pour in the melted unsalted butter and stir to combine. Then, beat two large eggs in a separate bowl and add them to the potato mixture.

Finally, introduce the yeast mixture into the dough. Mix with your hands until all the ingredients come together like a happy family reunion.

Now, gradually add in 1.05 kg of all-purpose flour. Knead the dough by hand until it’s smooth and elastic. This will take about 5 to 10 minutes—don’t rush it; let your hands do the work!

First Rise of Dough

Shape your dough into a large ball. Drizzle 30 ml of vegetable oil into a clean bowl and work it through the dough ball, giving it a cozy oil massage!

Cover the bowl with a thick kitchen towel and place it in a warm spot to rise for about an hour or until it doubles in size. I love putting mine near a sunny window—it keeps things cozy!

Shape and Fry Donuts

Time to get your hands dirty again! Once the dough has risen, gently press it down to relieve some air. Cover it and let it rise again for another 30 minutes.

When ready, roll out a portion of dough on a floured surface to about 1.25 cm thickness. Grab your large and small round cutters to make your donuts. Don’t throw away the centers—they make fabulous donut holes!

In a large skillet or deep pan, heat 360 ml of vegetable oil to 180–190°C. Carefully lower the cut donuts into the hot oil, frying each side for about 2 minutes or until they farm a beautiful golden brown.

Once they’re fried, transfer the donuts to a plate lined with paper towels to soak up any excess oil. Don’t forget to make more batches—yes, it’s worth it!

Make the Icing

As the donuts cool, let’s prepare our icing! In a bowl, whisk together 120 g of powdered sugar with 22–30 ml of milk until you achieve a smooth consistency.

You can adjust the milk to reach your desired thickness. I love a nice drizzled icing, but if you’re feeling indulgent, go for a thicker coating. I promise no one will judge you!

Tips for Success

Ensure the potatoes are completely lump-free for a smooth dough texture.
Use a kitchen thermometer to monitor the oil temperature; this makes frying easier and safer.
If the dough feels sticky, add a touch more flour as needed.
Patience is key! Let the dough rise fully for the best results.
Store any leftover donuts in an airtight container to keep them fresh.

Equipment Needed

Large Pot: For boiling potatoes. A sturdy saucepan will do just fine!
Mixing Bowls: Essential for combining ingredients. Any size will work, but make sure they’re big enough!
Hand Mixer: Great for mashing potatoes. A potato masher or fork can also work!
Rolling Pin: Needed to roll out the dough. If you don’t have one, a wine bottle can be a fun substitute!
Frying Pan or Deep Skillet: For frying the donuts. A deep pot will also work if you want to fry a larger batch.

Variations

Spiced Donuts: Add a teaspoon of cinnamon or nutmeg to the dough for a warm, flavorful twist.
Chocolate Icing: Substitute the milk in the icing with melted chocolate for a rich, decadent flavor.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free treat.
Coconut Milk: Try using coconut milk instead of regular milk for a tropical touch.
Vegan Donuts: Replace the eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and use plant-based butter.

Serving Suggestions

Serve the donuts warm, drizzled with icing for a delightful presentation.
Pair them with a rich cup of coffee or a relaxing herbal tea.
Try adding fresh fruit like strawberries or a side of whipped cream for added sweetness.
Dust with extra powdered sugar for a charming, elegant touch.

FAQs about Homemade Potato Donuts Milk

Can I make these Homemade Potato Donuts Milk ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it before the first rise. Just make sure to let it come to room temperature before frying. Your family will thank you for the warm, fresh donuts!

What type of potatoes work best for this recipe?

I recommend using starchy potatoes, like Russets, for the fluffiest texture. However, you can experiment with Yukon Golds if you prefer a bit of creaminess in the dough. Each type brings its unique twist!

How do I store any leftover donuts?

Place leftover donuts in an airtight container at room temperature. They’re best enjoyed within a couple of days. If they last that long, you can also freeze them for later—a lovely treat waiting for you!

Can I adjust the sweetness of the icing?

You sure can! Feel free to add more powdered sugar for a sweeter icing or less for a more subtle touch. Don’t be shy—baking is all about personal preferences!

What if my donuts don’t rise properly?

If your donuts don’t rise, it could be due to inactive yeast. Always check the expiration date before using. Also, ensure your warming method encourages a cozy environment for the dough to rise. A little patience goes a long way!

Final Thoughts

Making Homemade Potato Donuts Milk is more than just following a recipe; it’s about creating memories and sharing joy with loved ones. As I watch my family gather around, dipping their donuts into that creamy icing, I can’t help but smile. It’s these simple moments that remind me of the beauty in home-cooked treats. You’ll love how comforting and rewarding it feels to bring this delightful recipe to life in your own kitchen. So roll up your sleeves, get cozy, and enjoy every sweet bite of these fluffy delights. Happy frying!