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Retro Rad Approved

Gone in an Instant Idaho Potato Donuts

Coconut flavors bring an unexpected and tasty twist to this classic donut that also uses instant potatoes to create an irresistible moist crumb. You will fall in love with these fluffy melt-in-your-mouth donuts on the first bite!

Prep Time:  25 minutes

Resting Time: 3 – 4 hours

Cook Time:  25 minutes

Yield:  25-30 donuts and 25-30 donut holes




  • 1 cup prepared instant mashed potatoes, warm
  • 2/3 cup butter, room temperature
  • ½ cup granulated white sugar
  • 2 teaspoons fine sea salt
  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated white sugar
  • 1 cup water, warm (110-115° F.)
  • 1 cup warm coconut milk
  • 1 tablespoon coconut extract
  • 2 large eggs, slightly beaten
  • 4 – 7 cups all-purpose flour plus more for dusting
  • Vegetable oil for frying (about 1 gallon, depending on fryer)


  • 2 cups powdered confectioners sugar
  • 2 tablespoons coconut milk
  • 1 tablespoon coconut extract
  • 4 cups shredded coconut, toasted
  • 2 cups sprinkles or candied pearls, optional


Start your doughnut recipe by adding one-cup warm prepared instant mashed potatoes, 2/3 cup butter, ½ cup sugar, and 2 teaspoons salt to the bowl of an electric mixer. Fit with a dough hook and mix on medium-high until blended together, scraping down mixer, about 1-2 minutes.

In a small bowl, whisk 1 tablespoon of yeast, 1-tablespoon sugar and 1-cup warm water. Set the mixture to the side and allow the yeast to bloom, for 3 – 5 minutes or until the yeast rises to the top.

While the yeast blooms, warm 1-cup coconut milk and 1 tablespoon of coconut extract in a small saucepot over medium-high heat, 2 minutes or until just begins to simmer.

To make the dough, turn the mixer on low and scrape the beaten eggs into the mashed potato mixture. Allow egg to mix in and then add the warmed coconut milk. After the coconut milk mixture is incorporated, add the bloomed yeast mixture. Occasionally scrape down sides of mixing bowl.

While mixture continues on low, add one cup of flour at a time until dough is tacky but not wet. Then turn mixer to high and beat until the dough pulls away from the side of mixing bowl. Turn dough out from bowl and place in a large greased container with tight-fitting lid. Put in refrigerator for 3 – 4 hours or overnight.

When ready to cut donuts, remove dough from fridge allowing it to warm to room temperature while you prepare frying vessel, glaze, and toppings.

Make the glaze by whisking together 2 cups confectioners sugar, 2 tablespoons coconut milk, and ½ tablespoon of coconut extract. Mix until smooth and pourable.

Dust clean work surface with flour and roll dough out to about a 1/2–inch thick. Dip doughnut cutter or cookie cutters in flour and cut dough into donuts. Fry at 360° F, turning constantly, for 4 minutes or until donuts are golden brown. Let cool on a wire rack set on top of a sheet tray.

When slightly cooled, pour a fountain of glaze over the donuts or take a cooled donut and dip top half into the glaze. Let the excess glaze drain off and then immediately dip it in the toasted coconut and sprinkles. Repeat until all donuts have been topped.


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