This 1915 potato donut recipe brings back a nostalgic, crispy treat that was once a staple in American kitchens. The secret lies in the dough—mashed potatoes replace some of the flour, creating a tender yet sturdy texture that fries up golden and irresistibly crispy. Unlike modern donuts, these bite-sized morsels are lighter, with a delicate crunch that melts in your mouth.
The dough requires just a few simple ingredients: mashed potatoes, flour, baking powder, and a pinch of salt, all mixed into a smooth, workable batter. Frying in small batches ensures even cooking and that perfect golden-brown finish. The key to success? Keeping the oil at a steady temperature—too hot, and they burn; too cool, and they turn greasy. A deep fryer or heavy pot with a thermometer is your best friend here.
Once fried to crispy perfection, the donuts are ready for your favorite toppings. A light vanilla glaze adds a touch of sweetness, while a sprinkle of cinnamon sugar gives them that classic old-fashioned charm. The result is a batch of donuts that taste like a trip back in time—warm, fragrant, and impossible to resist.
Perfect for breakfast, dessert, or a midday snack, these potato donuts are a testament to how simple ingredients can create something extraordinary. Whether you’re recreating a family tradition or just craving a taste of history, this recipe delivers every time.
Ingredients for 1915 potato donut
Simple ingredients transform into nostalgic, golden potato donuts with a crispy bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Peeled and mashed smooth |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | For dough sweetness |
| Active Dry Yeast 🍞 | 1 package | 2¼ tsp or 1 packet |
| Warm Water 💧 | ½ cup | 110°F for yeast activation |
| Unsalted Butter 🧈 | ½ cup | Melted and cooled slightly |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Vegetable Oil 🫒 | 3 cups | For frying, 350°F |
| Granulated Sugar 🍚 | 1 cup | For cinnamon glaze |
| Ground Cinnamon 🌿 | 1 tbsp | For cinnamon glaze |
| Vanilla Extract 🍯 | 1 tsp | For vanilla glaze |
| Heavy Cream 🥛 | ¼ cup | For vanilla glaze |
| Cinnamon Sugar Mix 🍃 | ¼ cup | For topping (optional) |
The potatoes are the star—russet gives the best texture. Grab 2 lbs and peel them before boiling. Instant Pot or a heavy pot works best for even cooking. Once mashed, let them cool completely before mixing with flour—warm potatoes make the dough sticky. The yeast needs to activate properly, so make sure your water is 110°F (drop a packet in to test). For the butter, Land O’Lakes unsalted melts beautifully, but any good-quality brand works. Keep an eye on the dough—it should be smooth but not too wet.
No instant yeast? Active dry yeast works fine—just let it sit longer in warm water. Short on flour? Add 1 tbsp cornstarch to the mix for extra crispiness. The glaze can be made ahead and reheated—just add a splash of milk if it thickens. For a nutty twist, swap half the cinnamon sugar for chopped pecans. If your donuts aren’t golden enough, increase oil temp to 360°F for a deeper color. And trust me, freshly fried** beats reheated every time—save some for later!
Store leftover donuts in an airtight container for up to 3 days—they’re best the first day, though. The glaze hardens as it cools, so reheat in 10-second bursts in the microwave. Freeze extras (unglazed) for up to 1 month—just thaw and fry fresh. For a party trick, fry donuts in batches and keep them warm in a 200°F oven on a wire rack. That way, they stay crispy until serving time.
Why You’ll Love This Recipe
- No Yeast Struggle: I’ve made donuts that failed because of yeast—this one just works. The active dry yeast here mixes into warm water and sits while you prep the potatoes, so no waiting around or second-guessing if it’s alive. Honestly, it’s the kind of recipe that lets you focus on the fun part: the crispy, golden edges.
- Crispy-Creamy Magic: That perfect bite—crunchy outside, pillowy inside—comes from the raw Russets and sugar combo. The flour gives structure, but it’s the potatoes that make it ridiculously satisfying, like a cross between a donut and a latke. (Yes, even on a Tuesday night.)
- Budget Breakfast Hack: I keep a bag of Russets in the pantry for this exact reason: cheap, filling, and adaptable. Use leftover donuts for French toast the next morning or freeze them for a quick snack. Between us, it’s my go-to when I’m broke but still want something sweet.
- One-Bowl, One-Pan Wonder: No fancy equipment, no mess. You mash the potatoes, mix in the flour and sugar, let the dough rise, then fry or bake—all in one bowl, one pan. My daughter “helps” by stirring the yeast water (she’s three, so it’s more splashing), but the cleanup is zero effort. Spot-on for lazy mornings.
Step-by-step instructions for old-fashioned potato donuts
Here’s how to make these legendary 1915-style donuts with a light, crispy texture and perfect glaze.
Prepare the Potato Base and Yeast Mixture
Peel the 2 lbs Russet Potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out all the excess moisture—this is crucial for a light dough. Transfer the dried potato to a large bowl.
In a separate small bowl, combine the 1 package Active Dry Yeast with the 0.5 cup Warm Water (about 110°F). Let it sit for 5 minutes until foamy. If it doesn’t foam, your yeast might be dead—start over with fresh yeast. Add the melted 0.5 cup Unsalted Butter (cooled slightly) and 0.5 cup Granulated Sugar to the potatoes, mixing well.
Mix and Knead the Dough
Add the yeast mixture, 2 cups All-Purpose Flour, and 1 tsp Salt to the potato mixture. Stir with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—add a little more flour if needed.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size. I like to place it near the oven with the light on for consistent warmth. Poke the dough gently—if it springs back slowly, it’s ready.
Roll, Cut, and Fry the Donuts
Roll the risen dough out to about ½-inch thickness on a floured surface. Use a 2-inch round cutter to cut out donut shapes, then reroll the scraps to cut more. Place the cut donuts on a floured baking sheet and let them rest for 10 minutes while you heat the oil.
Heat 3 cups Vegetable Oil in a deep fryer or heavy pot to 350°F. Fry the donuts in batches for 2-3 minutes per side until they’re golden brown and crispy. Drain on paper towels and keep them warm in a 200°F oven while you fry the rest.
Make the Vanilla Glaze
In a small saucepan, combine the 1 cup Granulated Sugar, 0.25 cup Heavy Cream, and 1 tsp Vanilla Extract. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (2-3 minutes). Remove from heat and let it cool for 5 minutes—it should coat the back of a spoon.
Dip the warm donuts into the glaze, letting any excess drip off. For extra flavor, roll the glazed donuts in the 0.25 cup Cinnamon Sugar Mix. Serve immediately while the glaze is still shiny and the donuts are crispy—these won’t last long!
Pro Tips For Making 1915 Potato Donut
- GRATE POTATOES FRESH: I used to buy pre-grated potatoes from the bag, but the texture was always off—too wet and gummy. Russets need to be freshly grated, skin and all, for that perfect balance of starch and moisture. A box grater works, but a food processor with the shredding blade is faster and more consistent.
- TEST YEAST TEMPERATURE: That warm water for the yeast? Too hot and it kills it; too cold and it won’t activate. Fill a measuring cup with water, microwave it for 20 seconds, then let it sit for a minute—it should feel like bathwater, not a sauna. If it’s not bubbling within 5 minutes, start over.
- DON’T SKIP THE REST: After mixing the dough, resist the urge to fry it immediately. Let it sit, covered, for at least 30 minutes—this relaxes the gluten and makes the donuts lighter. I learned this the hard way when my first batch turned out dense and chewy.
- USE A THERMOMETER: Frying at the wrong temperature ruins everything. The oil should be between 350°F and 360°F—any lower and they’ll absorb too much oil, any higher and they’ll burn before cooking through. A cheap thermometer is worth it; guessing leads to disappointment.
Creative variations of 1915 potato donut
Classic Cinnamon Sugar
Stick to the traditional route with a cinnamon sugar topping for that old-fashioned charm. Mix ½ cup granulated sugar with 1 tbsp ground cinnamon and roll warm donuts in it immediately after frying. The sugar will caramelize slightly from the residual heat, creating a delicate crunch. I like to add ¼ tsp vanilla extract to the sugar mix for extra depth—trust me, it makes all the difference. 🌿
Maple Bourbon Glaze
Swap the vanilla glaze for a maple bourbon version that adds warmth and complexity. Simmer ½ cup pure maple syrup, ¼ cup bourbon, and 1 tsp butter until slightly thickened. Strain out any lumps, then dip the donuts while still warm. The bourbon burns off during cooking, leaving behind a subtle, smoky sweetness. For an extra touch, sprinkle with crushed pecans before serving.
Lemon Cream Cheese
Brighten up the donuts with a zesty lemon cream cheese glaze. Beat 4 oz cream cheese with ½ cup powdered sugar and 1 tbsp lemon juice until smooth. Thin with 1-2 tsp milk if needed, then drizzle over cooled donuts. Top with toasted coconut flakes for texture contrast. This glaze works especially well with a lightly sweetened dough—reduce the granulated sugar in the recipe by 2 tbsp to balance the flavors.
Chocolate Hazelnut
For chocolate lovers, try a rich chocolate hazelnut glaze. Melt ½ cup dark chocolate chips with ¼ cup heavy cream and 1 tbsp Nutella. Stir in 1 tsp hazelnut extract for extra aroma, then drizzle over donuts. Finish with crushed hazelnuts or sea salt flakes for a sophisticated touch. This glaze pairs beautifully with a cinnamon-sugar dusting on top for a sweet-salty contrast.
Spiced Apple Cider
Autumnal flavors shine in this spiced apple cider glaze. Simmer ½ cup apple cider with 2 tbsp brown sugar, ½ tsp cinnamon, and ¼ tsp cloves until reduced by half. Strain and cool before glazing. The tangy-sweet balance cuts through the richness of the donuts perfectly. Serve with a sprinkle of candied apple pieces for a festive look—ideal for fall gatherings. 🍎
Coffee Caramel
Add a mocha twist with a coffee caramel glaze. Mix ½ cup caramel sauce with 1 tbsp instant coffee and 1 tsp vanilla extract, then warm until smooth. Dip the donuts and roll in crushed graham crackers for texture. The coffee enhances the vanilla glaze’s sweetness while adding a subtle bitterness that balances the richness. Perfect for a morning treat or dessert with your coffee. ☕
Nutrition facts
Frequently asked questions
Why do these potato donuts turn out greasy? The most common cause is oil that’s too cool or donuts that are overcrowded in the fryer. Keep your oil at a steady 350°F and fry in small batches of 2-3 donuts at a time. Also,
Can I make the dough ahead of time?
Yes! The dough can be prepared up to 24 hours in advance and stored in the refrigerator. Let it sit at room temperature for 30 minutes before rolling and cutting to make it easier to handle. For best results, let it rise again for 30 minutes at room temperature before frying. The flavor actually improves after resting overnight.
What’s the secret to getting them extra crispy? For maximum crispiness, use a deep fryer with a thermometer to maintain 360°F oil temperature. Also,
Can I bake these instead of frying?
While possible, baking won’t give you the same crispy texture. If you must bake, preheat oven to 425°F and bake for 12-15 minutes on parchment paper, flipping halfway. For best results, brush with oil and sprinkle with cornmeal before baking. They’ll be softer but still delicious—just not that classic old-fashioned crunch.
How do I store leftover potato donuts?
Store in an airtight container at room temperature for up to 3 days, though they’re best fresh. For longer storage, freeze unglazed donuts for up to 1 month. To reheat, warm in a 350°F oven for 5 minutes or microwave in 10-second bursts until crispy again. The glaze hardens when cool, so reheating works best on glazed donuts.
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