Potato Donut Holes

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"These delicious treats are best eaten when fresh and hot."
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2 h servings 132 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Wash and peal potatoes. If using large potatoes cut them in half. Place potatoes in a medium sauce pan covered with water. Cook over medium heat until tender, about 20 minutes. Drain, cool, and mash.
  2. In a large mixing bowl, combine 1 1/2 cup mashed potatoes with butter or margarine, eggs, buttermilk and vanilla; beat until smooth. In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to the potato mixture; stirring until well combined. Refrigerate batter for 1 hour.
  3. Fill a 2 to 4 quart sauce pan 1 to 2 inches deep with vegetable oil and heat to 350 degrees F (175 degrees C).
  4. Form the chilled batter in 1 tablespoon size balls. Use a spoon to carefully slide the potato balls into the hot oil. Let cook until brown, turn, and cook opposite side. Remove from oil, briefly drain on paper towels, and roll in powdered sugar. Serve hot.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.



My Mother made these for years. She is 90 years old now. I was checking to see if the recipe was here. She learned this from her grandmother. Her recipe uses 2 cups of mashed potatoes, 1.5 s...

I lowered the amount of baking soda to 3 tsp. for my elevation of over 2500 feet and it worked great. I tried using lemon, cherry and also strawberry extracts instead of vanilla with very good ...

ok, not as good as expected

Delicious!! I make these vegan and gluten free and they still turn out great! The modifications that I make are: 1/2 oat flour (or ground oatmeal in my Vitamix), 1/2 Bob's Red Mill all purpose...

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