The first time I made potato fasnachts, my kitchen smelled like a cozy bakery. As soon as I pulled the golden, sugar-dusted doughnuts out of the fryer, my kids grabbed them while they were still warm. They were soft and pillowy on the inside, lightly crisp on the outside, and just sweet enough to enjoy with a cup of coffee. My husband, who grew up with Pennsylvania Dutch traditions, said they tasted just like the ones his grandmother used to make.
Potato fasnachts are a Shrove Tuesday (Fat Tuesday) classic, originally made to use up lard, sugar, and potatoes before Lent. These doughnuts are unique because the mashed potatoes in the dough make them extra soft and tender, with a texture that stays fresh longer than regular doughnuts. They’re more than just a sweet treat — they’re a connection to tradition, family, and the joy of sharing food.
Why You’ll Love This Recipe
These potato fasnachts are fluffy, tender, and comforting. You’ll love how the mashed potatoes create a dough that’s incredibly soft while still holding its shape in the fryer. They’re versatile — coat them in powdered sugar, cinnamon sugar, or glaze, or enjoy them plain with butter and syrup. Perfect for celebrating Fasnacht Day or simply treating your family, these doughnuts are a tradition that feels both nostalgic and delicious.
What You’ll Need
- 1 cup mashed potatoes (plain, no butter or milk added)
- 1 cup warm milk (110°F)
- ½ cup granulated sugar
- 2 large eggs
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¼ cup unsalted butter, melted
- 4–5 cups all-purpose flour (as needed)
- 1 teaspoon salt
- Vegetable oil (for frying)
- Powdered sugar, cinnamon sugar, or glaze (for coating)
Pro Tips
- Use plain mashed potatoes without butter or cream for best results.
- Let dough rise until doubled — patience gives the fluffiest fasnachts.
- Fry in small batches to keep oil temperature steady.
- Drain doughnuts on paper towels before coating to prevent sogginess.
- Enjoy them warm — that’s when they taste the best.
Tools Required
- Large mixing bowl
- Stand mixer with dough hook (optional but helpful)
- Measuring cups and spoons
- Rolling pin
- Sharp knife or doughnut cutter
- Large pot or deep fryer
- Slotted spoon or tongs
- Cooling rack and paper towels
Substitutions & Variations
- Use sweet potatoes instead of white potatoes for a colorful twist.
- Add a teaspoon of cinnamon or nutmeg to the dough for warm spice.
- Swap powdered sugar for a glaze made with milk and powdered sugar.
- Try filling them with jam or custard after frying for an extra treat.
- Make them square instead of round — the traditional fasnacht shape.
Make-Ahead Tips
You can make the dough the night before and let it rise in the refrigerator. In the morning, bring it to room temperature, roll it out, and fry. Cooked fasnachts are best the day they’re made but can be frozen for later. Just reheat in the oven to refresh them.
Instructions
1. Activate yeast
In a bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Mix wet ingredients
Add mashed potatoes, eggs, and melted butter. Stir until combined.
3. Add dry ingredients
Gradually add flour and salt, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
4. First rise
Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–2 hours.
5. Shape doughnuts
Roll dough to about ½-inch thickness on a floured surface. Cut into squares or use a doughnut cutter.
6. Second rise
Place cut dough on a floured surface or baking sheet, cover lightly, and let rise for another 30 minutes.
7. Fry
Heat oil to 350°F (175°C). Fry doughnuts in batches, 1–2 minutes per side, until golden brown.
8. Drain and coat
Remove with a slotted spoon and drain on paper towels. Roll in powdered sugar, cinnamon sugar, or glaze while still warm.
9. Serve
Enjoy immediately with coffee, tea, or as part of a celebratory breakfast.
Serving Suggestions
Serve potato fasnachts warm with butter and syrup for a traditional Pennsylvania Dutch breakfast. They’re also wonderful with powdered sugar, cinnamon sugar, or a glaze drizzle. Pair with hot coffee or tea for an afternoon treat, or serve them on Fasnacht Day with bacon and eggs for a full meal.
Leftovers & Storage
Fasnachts are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5–7 minutes to refresh. For longer storage, freeze cooled doughnuts in a freezer bag for up to 2 months. Reheat directly from frozen in the oven.
Nutrition & Benefits
While these doughnuts are an indulgence, they do offer some benefits from the potatoes, which add potassium and fiber. The potatoes also keep the dough moist, meaning you can enjoy fresher-tasting doughnuts for longer. Since you’re making them at home, you can control the sweetness and coating to fit your family’s taste.
Recipe FAQ
1. What makes fasnachts different from regular doughnuts?
The addition of mashed potatoes makes them softer and more tender.
2. Can I bake fasnachts instead of frying?
They’re traditionally fried, but you can bake them at 375°F for 12–15 minutes, though the texture will differ.
3. Do fasnachts have to be square?
Traditionally, many are square, but round or ring shapes are also common.
4. Can I use leftover mashed potatoes?
Yes, but skip if they contain butter or cream — use plain mashed potatoes for best results.
5. Can I make fasnachts ahead of time?
Yes, the dough can rise overnight in the fridge, or you can freeze cooked fasnachts and reheat later.
A Tradition Worth Keeping
These potato fasnachts are soft, pillowy, and filled with history. Whether you’re celebrating Fasnacht Day or just want a cozy homemade doughnut, this recipe delivers old-fashioned flavor with simple ingredients.
So grab your potatoes, heat up the oil, and treat your family to this Pennsylvania Dutch tradition. I’d love to hear how yours turned out — did you make them square, round, or with a fun coating? Share your version and enjoy every warm, sugary bite.
