Idaho Spudnuts — When Your Hands Already Know the Way

I made tamales — not for an order, not for a holiday, just because. Because the kitchen needed Rosa's presence and the tamales are how Rosa visits. Each tamale is a prayer. Each prayer is a tamale. The kitchen smells like Anapra. The kitchen smells like home.

When your hands have already done the holy work of the day — pressing masa, folding husks, making something out of memory and muscle — it feels right to stay in that rhythm. These Idaho Spudnuts asked the same thing of me that the tamales did: patience, dough, and a willingness to let something rise. Mashed potatoes in a doughnut sounds like a small miracle, and that day, I needed another one. Rosa would have eaten three of them before I could glaze a single one.

Idaho Spudnuts

Prep Time: 30 min + 1 1/2 hrs rising | Cook Time: 20 min | Total Time: ~2 hrs 20 min | Servings: 24 doughnuts

Ingredients

• 1 package (1/4 oz) active dry yeast
• 1/4 cup warm water (110–115°F)
• 1 cup warm whole milk
• 1 cup mashed potatoes, cooled (no added butter or salt)
• 1/3 cup vegetable shortening
• 1/3 cup granulated sugar, plus a pinch for proofing
• 1 1/2 tsp salt
• 2 large eggs, beaten
• 4 1/2 to 5 cups all-purpose flour, divided
• Oil for deep frying (vegetable or canola)
• For the glaze: 2 cups powdered sugar
• 1/3 cup warm milk or water
• 1 tsp pure vanilla extract

Instructions

1. Proof the yeast. Dissolve yeast and a pinch of sugar in the warm water. Let stand 5–10 minutes until foamy and fragrant.
2. Build the dough base. In a large bowl, combine the warm milk, mashed potatoes, shortening, sugar, and salt. Stir until the shortening begins to melt. Add the beaten eggs and the yeast mixture and mix well.
3. Add the flour. Stir in flour one cup at a time, beginning with 4 cups. Continue adding flour until a soft, slightly sticky dough comes together. It should pull away from the sides of the bowl but still feel tender.
4. Knead. Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. The dough will become satiny — let your hands find the rhythm.
5. First rise. Place dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour.
6. Shape. Punch dough down. On a floured surface, roll to 1/2-inch thickness. Cut with a floured doughnut cutter. Place on greased baking sheets, spacing 2 inches apart. Reserve the holes.
7. Second rise. Cover loosely and let rise until puffy, about 30 minutes.
8. Fry. Heat 2–3 inches of oil in a heavy pot or Dutch oven to 375°F. Fry doughnuts in batches, 2 at a time, for 1–2 minutes per side until deep golden. Do not crowd the pot. Drain on a wire rack set over paper towels.
9. Make the glaze. Whisk powdered sugar, warm milk, and vanilla until smooth and pourable. Dip each warm doughnut in the glaze, letting excess drip off, and return to the rack.
10. Serve warm. These are best eaten the day they are made — warm, soft, and tasting like something someone made just for you.

Nutrition (per serving)

Calories: 215 | Protein: 4g | Fat: 7g | Carbs: 34g | Fiber: 1g | Sodium: 148mg