There’s something really special about combining crispy, golden dough with gooey, cheesy filling. These Cheesy Potato Donuts are not only fun to make, but they also pack a flavorful punch that will please crowds. Whether you’re looking for a tasty appetizer, party snack, or unique side dish, this recipe is a delightful choice!
Why make this recipe
Making Cheesy Potato Donuts is a fantastic way to transform simple ingredients into something extraordinary. They are crispy on the outside, gooey on the inside, and can be served with a variety of dipping sauces. The combination of potatoes and cheese makes them hearty and satisfying, while the fun shape brings a sense of playfulness to your meal!
Ingredients
- 2 cups peeled and cubed russet potatoes
- 1 tbsp unsalted butter
- 2 tbsp whole milk
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup plain breadcrumbs
- 1/2 tsp paprika
- 2 tbsp vegetable oil, for brushing or frying
How to make it
- Place the peeled and cubed russet potatoes in a large pot, cover with cold water, and bring to a boil.
- Reduce the heat and simmer for 12–15 minutes, until fork-tender.
- Drain thoroughly and let the potatoes steam for 2–3 minutes.
- Transfer the warm potatoes to a mixing bowl.
- Add the unsalted butter and whole milk and mash until smooth.
- Mix in garlic powder, onion powder, salt, black pepper, mozzarella cheese, Parmesan cheese, and 1 large egg until evenly combined.
- Cover and refrigerate the potato mixture for 30 minutes.
- Shape the chilled mixture into thick donut rings, keeping the center holes wide enough to remain open during cooking.
- Place all-purpose flour, beaten egg, and breadcrumbs mixed with paprika into three separate shallow bowls.
- Coat each potato donut in flour, dip into the beaten egg, then cover evenly with the seasoned breadcrumbs.
- Preheat the oven to 425°F.
- Place the coated donuts on a parchment-lined baking sheet and brush lightly with vegetable oil.
- Bake for 20–25 minutes, flipping halfway through, until the coating is crisp and golden brown.
- Transfer the cooked donuts to a wire rack and let them rest for 3–5 minutes.
How to serve it
Serve these Cheesy Potato Donuts warm, paired with your favorite dipping sauces such as marinara, ranch, sour cream, or even a zesty yogurt sauce. They make a wonderful addition to any snack spread or appetizer table.
How to store it
Leftover Cheesy Potato Donuts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes for crispiness, or in the microwave for a quicker option.
Helpful tips
- Make sure to steam the potatoes after draining; this helps remove extra moisture, making your donuts crispier.
- Keep the donut holes wide to ensure they cook evenly and maintain their shape.
- Feel free to get creative with the spices and cheese types according to your preference!
Optional variations
You can enhance these donuts by adding cooked bacon bits, chives, or even jalapeños to the potato mixture for an extra kick. For a lighter version, consider baking instead of frying.
Frequently asked questions
Can I use other types of cheese?
Absolutely! Feel free to experiment with different cheeses like cheddar, pepper jack, or even a vegan cheese substitute if you’re looking for a dairy-free option.
Can these donuts be made ahead of time?
Yes, you can prepare the potato mixture a day in advance and keep it in the fridge. Shape and bake them right before serving for the best results.
What can I do if the donuts fall apart while frying?
If the donuts are crumbling, try refrigerating the coated donuts for an additional 10-15 minutes before frying, or ensure that the potato mixture is well-combined so it holds together better.
Enjoy your Cheesy Potato Donuts and the smiles they bring to the table!
