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Potato doughnut

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Title: Potato doughnut  
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Subject: List of doughnut varieties, Doughnuts, Doughnut, Pommes soufflées, Panackelty
Collection: Doughnuts, Potato Dishes
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Potato doughnut

Potato doughnut
A sampler of potato doughnuts from Spudnuts Coffee Shop in Charlottesville, Virginia, USA
Alternative names Spudnut
Type Doughnut
Place of origin United States
Main ingredients Potato
Cookbook:Potato doughnut 

The potato doughnut, sometimes called a Spudnut, is a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts were introduced in the mid-1900s, and a recipe was published in 1938. Potato doughnuts tend to be lighter than flour doughnuts, and are prepared in a similar method to other doughnuts. A chain of Spudnut Shops was established across the United States in the 1950s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia. Much like flour doughnuts, potato doughnuts are often accompanied with coffee.


  • History 1
  • Characteristics 2
  • Preparation 3
  • See also 4
  • Notes 5
  • References 6


Potato doughnuts first arose in the mid-1900s. A recipe was first published in 1938 in the Glenna Snow Cook Book.[1] A chain of Spudnut Shops was established and spread to more than 500 locations in the United States before being thinned out to around 50 in the mid-2000s.[2][3] The originating company eventually declared bankruptcy,[4] but independent stores remain.


Potato doughnuts share many of the same ingredients as normal doughnuts, but have all or most of the flour replaced with either mashed potatoes[5] or potato starch.[6]

Potato doughnuts tend to be a light, fluffy variety of doughnut[7] and are usually topped with the same variety of frosting or toppings as other doughnuts.[7] A potato doughnut may be deep-fried in pork fat to make a variety of Fasnacht.[8]


Potato doughnuts are prepared by mixing instant mix or already prepared mashed potatoes in a bowl with eggs and other ingredients, ranging from baking powder to a small amount of flour. The dough is then shaped and refrigerated before being cooked.[5][7]

See also


  1. ^ Akron Beacon Journal (2002).
  2. ^ Nichols (2006).
  3. ^ Laurel D'Agenais. "Donut Paradise: The Ultimate Deep-Fried Treat". Travel Channel. Retrieved 2011-01-28. 
  4. ^ Smith (2007)
  5. ^ a b Jardine (1966), 15A.
  6. ^ Szabo (2004).
  7. ^ a b c St. Petersburg Times (1959), 14-D.
  8. ^ Riely (2003), 107.


  • Jardine, Winnifred. "Witch Food? It's Doughnuts".  
  • "Potato Mix Doughnuts".  
  • Riley, Elizabeth (2003). The Chef's Companion: A Culinary Dictionary. John Wiley and Sons.  
  • Nichols, Roger Spudnut survivor; Store in Richland keeps sweet legacy alive September 17, 2006 The Dalles Chronicle.
  • Smith, Craig (20 April 2007). "Doughnut Options: Kinda Limited".  
  • Snow, Jane (1 May 2002). "Differences in Salt".  
  • Szabo, Julie (1 February 2004). "Ode to the doughnut simply irresistible".  
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