Deep-fried, delicious, chocolatey doughnuts that you can make right at home using potatoes! A classic snack made extra creamy with our Little Potatoes. This recipe makes a big batch, so if you’re only planning on eating a few you can halve the ingredients.

Note: If dipping into a glaze, allow doughnuts to cool for about five minutes. For confectioners’ sugar, cinnamon sugar, or other powdery toppings, allow doughnuts to cool a couple of minutes before tossing in mixture so they still have some moisture to stick to.

2 hours
10 mins


  • Food processor
  • Small bowl
  • Small saucepan
  • Stand mixer
  • Doughnut cutter
  • Deep fryer
  • Cookie racks



  • 1/4 cup water (110 °F)
  • 1 Tbsp granulated sugar
  • 2 1/2 tsp quick-rise yeast


  • 3/4 lb Little Potatoes, boiled and dry mashed (no milk no butter)
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup salted butter, room temperature
  • 1 cup milk
  • 1 tsp vinegar
  • 1/4 cup bittersweet chocolate chips
  • 1 tsp vanilla
  • 1 1/2 cups water (110 °F)
  • 1/2 cups pecans, ground fine in food processor
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 7 to 7 1/2 cups all-purpose flour (plus more if necessary)
  • (For deep frying) canola, vegetable, or peanut oil


  • Step 1

    Combine yeast ingredients together in a small bowl. Allow to sit for 10 minutes and bubbles surface.

  • Step 2

    Add vinegar to milk in a small saucepan. Allow to sit for a few minutes until it begins to look curdled (do not worry!) Turn heat to medium, stirring frequently, until milk is very hot but not boiling. Milk will separate and look curdled but that is fine. Add butter and remove from heat. Pour in chocolate and vanilla and mix until well combined.

  • Step 3

    Add sugar and eggs to your stand mixer. Mix until well combined. On low speed, pour in cooled milk/chocolate mixture until combined. Pour in remaining water, ground pecans, potatoes, cocoa powder, and spices. Mix well.

  • Step 4

    Attach dough hook and on low speed, add 1/2 cup flour at a time until a nice, soft dough forms. Don’t worry if it is sticky, we will be rolling it in flour. If it is really sticky, add another 1/2 cup of flour until it is not overly sticky. But doughnut dough should have tackiness to it.

  • Step 5

    Cover and let rise in a warm area until doubled in size. This is important as you need fermentation.

  • Step 6

    Lightly flour work surface. Flour your hands and rolling pin and pour out dough. Roll until a 1/4 to 1/2-inch thickness is achieved.

  • Step 7

    Using a doughnut cutter, cut out as many doughnuts as you can. Re-roll dough and cut again until no dough remains (try to get as many as possible on the first attempt as the more you roll the dough out, the tougher it becomes.)

  • Step 8

    Cover doughnuts with a towel and allow to rise slightly.

  • Step 9

    Fill your deep fryer with desired oil and heat to 375 °F (350 °F works, too, but you will need to cook them longer. Nothing over 375 °F or the doughnuts will over-brown on the outside, and be raw in the inside.) Once hot, add doughnuts to basket and submerge in oil, cooking for about one minute per side, or one minute 30 seconds per side if doughnuts are really thick. This will result in golden brown doughnuts.

  • Step 10

    Drain and place onto cookie racks. Serve sprinkled in confectioners’ sugar, a sweet glaze, or even a chocolate glaze! Doughnuts can also be stuffed.