Cooking with Chef Bryan - Spudnuts


These spudnuts are a classic dessert made with mashed potatoes. When I make spudnuts, I like to use Klondike potatoes for color and texture in the dough.


1 cup mashed potatoes

2 large eggs, beaten

1 cup sugar

1 cup milk

1/4 cup melted butter

1 1/2 tbsp baking powder

1 tsp. salt

1 tbsp vanilla

1 1/2 cups flour, more or less

2 cups powder sugar

1 tsp vanilla

1/2 cup milk


1) In a large mix mix the mashed potatoes, eggs, sugar, milk, melted butter, baking powder, salt and vanilla together until combine.

2) Add flour gradually until dough is just firm enough to roll out. Add 1 cup of flour first and mix into the dough. The flour is the trickiest part of this recipe. You want to add enough flour so the dough is manageable and firm enough to roll out. If the dough becomes too stiff, it will absorb excess fat. If the dough is too stiff, simply add a little more milk.

3) Knead the dough until it is smooth. Cover the dough with a clean cloth and allow it to sit for 10 minutes so it relaxes.

4) Roll the dough out to about 1/2 inch thickness and cut out into desired shape. Allow to rest for about 5 minutes once they are cut out.

5) Fry the spudnuts in about 2-3 inches of vegetable oil that has been pre-heated to 375 degree’s. I like using a deep sided frying pan that you can set the temperature rather than deep frying on the stove.

6) Deep fry the spudnuts for about 2-3 minutes on each side or until they are golden brown and cooked through. Drain on paper towels.

7) Make the powder sugar glaze by combining the powdered sugar, vanilla and milk. Mix everything together to combine. Dip the spudnuts in the glaze and let them drain on a cooling rack. Once set, serve and enjoy!

8) If you want to coat them with sugar, simply place a 1/4 cup of sugar in a large resealable bag and shake the spudnuts in the sugar.