Potato donuts, often known in Pennsylvania Dutch communities as fasnachts, are a beloved regional treat with a rich history. Traditional fasnachts are made with potatoes—either mashed potatoes or potato flour—which give the dough its signature dense, moist texture that sets it apart from a standard donut. Potato donuts fry up beautifully golden while remaining soft inside. Finished with a sweet glaze, powdered sugar, or your favorite toppings, this recipe is a simple and delicious take on a classic Pennsylvania tradition.
For this recipe, you’ll need:
For the Mashed Potatoes:
OR
For the Donuts:
For the Glaze:
Prepare the mashed potatoes: Pour the hot water into a medium-sized bowl and add the potato flakes, fold them into the water until hydrated and add the buttermilk. Stir till combined and allow to sit until cool.
To make from fresh potatoes, peel and dice 1 medium-to-large Russet potato. Boil until fork-tender, drain well, and mash until smooth (if needed, mash with a splash of buttermilk). Allow to cool completely before using. Do not add additional butter, milk, or seasonings.
In a large bowl, dissolve yeast in the warm buttermilk and let it sit until foamy.
Add the mashed potatoes, eggs, and melted butter. Stir until combined.
Mix in the sugar, baking powder, baking soda, salt, and half of the flour.
Gradually add the remaining flour until a soft dough forms. DO NOT KNEAD. The dough should be smooth and slightly tacky but easy to handle. Cover the bowl and allow the dough to rise in a warm place for about 2 hours.
Transfer the risen dough to a lightly floured work surface.
Roll the dough to about ½-inch thickness.
Using a donut cutter or two round cutters, cut out donut shapes and donut holes.
Place the cut donuts onto parchment-lined baking sheets, leaving space between each one.
Cover loosely and allow them to rise again until slightly puffy.
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F.
Carefully lower a few donuts into the hot oil, being careful not to overcrowd the pot. Fry for about 2 minutes per side, or until golden brown.
Transfer the donuts to a wire rack or paper towel-lined tray to drain excess oil.
Continue frying the remaining donuts and donut holes in batches.
Allow the donuts to cool completely before glazing.
Prepare the glaze by whisking together powdered sugar, milk or water, and vanilla extract until smooth.
Dip one side of each cooled donut into the glaze.
Turn upright and place on a wire rack.
Add sprinkles or other toppings if desired.
Allow the glaze to set for 3–5 minutes before serving.
Serve fresh and enjoy!
Chocolate Glaze: Dip cooled donuts in a rich chocolate glaze for a bakery-style finish.
Cinnamon Sugar: Toss warm donuts in cinnamon sugar instead of glazing.
Sprinkles: Add colorful sprinkles while the glaze is still wet.
Powdered Sugar: Roll in powdered sugar for a fluffy, sweet bite.
Maple Glaze: Swap vanilla for maple extract in the glaze for a flavor twist.