Potato Cheese Donuts Recipe

If you love those magical moments when gooey cheese meets fluffy potatoes with a golden, crunchy crust, you’re about to fall head over heels for these Potato Cheese Donuts. They’re everything you crave in a savory treat: perfectly seasoned, incredibly crispy, and filled with that melty, stretchy cheese pull. Whether you’re hosting a weekend brunch, movie night, or just want to make snack time extra special, this recipe is pure comfort food bliss.

Ingredients You’ll Need

I absolutely adore how this short list of humble ingredients transforms into something outrageously delicious. Each component adds something special—creamy potatoes, melty mozzarella, and crunchy panko make every bite memorable!

• Russet potatoes (6–7, about 800g): These starchy potatoes yield wonderfully fluffy mash that forms the base of the donuts—don’t skimp on these!
• Salt and black pepper: These basics bring out the flavors and make your potatoes pop.
• Potato starch (or cornstarch): This gives the mashed potatoes structure and the donuts their signature crispy shell.
• Onion rings (4–6, 1-inch thick): Sliced from a whole onion, these create that iconic donut-hole shape and add just a hint of sweetness.
• Mozzarella cheese (4–6 oz, block or pre-sliced): The star of the show—choose a block for oozy, gooey results, or pre-sliced for convenience.
• Panko bread crumbs (¾ cup): Japanese-style panko stays super crisp after frying and gives unbeatable crunch.
• Eggs (2): For the essential “glue” in your breading process, ensuring even coating and glorious golden color.
• Garlic powder: A dash adds an irresistible savory note to the dredge.
• Neutral oil for frying: Canola or vegetable oil is best for crisping up those donuts without adding flavor.

Variations

One of the best parts about Potato Cheese Donuts is how easy it is to riff on the basics. Whether you’re working with what’s on hand or ready to get creative, little tweaks can make this recipe suit every craving or need.

• Try a Different Cheese: Swap mozzarella for pepper jack, cheddar, or gouda for a bolder flavor or even a spicy kick.
• Make it Gluten-Free: Use gluten-free panko or crushed rice crackers in place of regular breadcrumbs for a crispy, celiac-friendly bite.
• Add Herbs: Fold chopped chives, parsley, or dill into the mashed potato for extra color and freshness.
• Spicy Option: Sprinkle chili flakes into the dredge or add a pinch of cayenne to the potato mixture for a subtle heat.

How to Make Potato Cheese Donuts

Step 1: Prep Your Potatoes

Begin by peeling and chopping your russet potatoes into even one-inch chunks. Steaming is my favorite way to get them perfectly fluffy without excess moisture, but if you’re short on time, the microwave hack has your back! Once your potatoes are tender, let them cool slightly so they’re easy to handle for mashing.

Step 2: Prepare Onion Rings & Cheese

While the potatoes cook, slice a whole onion into thick rounds and carefully separate them into rings. Pick out the largest, sturdiest rings for that classic donut look. Cut mozzarella into strips or pieces that will fit snugly inside each ring—this is the gooey center every Potato Cheese Donut craves!

Step 3: Mash and Season

Mash the warm potatoes until completely smooth—no lumps allowed. Stir in the potato starch (or cornstarch), salt, and freshly cracked pepper. The starch is your secret weapon for holding everything together and achieving that crisp outer bite.

Step 4: Build the Donuts

Take an onion ring and carefully line the entire inside with mozzarella cheese. Next, grab a handful of mashed potatoes and gently mold it around the outside and inside of the onion-cheese ring, smoothing over the top and bottom so you have a thick, donut-shaped ring. Don’t be shy here—the more even and covered your donut, the better it’ll fry!

Step 5: Breading Station

Set up three shallow bowls: one with your dredge mix (starch, garlic powder, salt), one with well-beaten eggs and salt, and one with panko and a touch more salt. One at a time, roll each Potato Cheese Donut in the dredge, then dunk in the egg wash, and finally, coat every nook and cranny with panko. Gently press the breadcrumbs on so they adhere and give maximum crunch.

Step 6: Fry to Perfection

Heat neutral oil in a pan to 375°F (190°C)—the sweet spot for crispy, non-greasy donuts. Gently lower each Potato Cheese Donut in (a spatula really helps here since they’re hefty!) and fry for 2–3 minutes per side until deep golden brown. Let them drain on a wire rack for a minute or two; this keeps them wonderfully crunchy.

Step 7: Serve and Enjoy!

Serve immediately while they’re piping hot and the cheese is still melty. Potato Cheese Donuts are irresistible on their own or with your favorite dipping sauce.

How to Serve Potato Cheese Donuts

Garnishes

For an eye-catching finish, a scatter of finely chopped parsley or chives adds a pop of color and freshness. Try a pinch of flaky sea salt on top just after frying to really make those flavors sing. If you like a little heat, a dusting of chili powder or a drizzle of spicy sauce is fabulous.

Side Dishes

A crisp green salad with a zingy vinaigrette or a bowl of creamy tomato soup pairs beautifully with the rich, cheesy Potato Cheese Donuts. For party vibes, set out an array of fun dips: think spicy ketchup, garlic aioli, sweet chili sauce, or even a zesty ranch dressing.

Creative Ways to Present

These donuts are showstoppers on a big platter with different dipping sauces in the center. For a playful twist, stack them in a tower for sharing, or skewer mini versions and serve as crowd-pleasing finger food at gatherings—Potato Cheese Donuts will always be the star of the table!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Potato Cheese Donuts completely, then store them in an airtight container in the fridge for up to 3 days. The coating may soften a little, but they stay delicious—and reheat like a dream!

Freezing

Potato Cheese Donuts freeze surprisingly well. Arrange cooled donuts in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. They’ll keep for 1–2 months—perfect for satisfying cravings in a flash!

Reheating

For best results, reheat leftover or frozen donuts in an oven or air fryer at 350°F until hot and crispy—about 6–8 minutes from chilled, or 12–15 from frozen. Microwave reheating will work in a pinch, but the crust won’t get quite as crisp.

FAQs

Final Thoughts

If you’re looking for your next party-worthy snack, rainy day comfort food, or just a way to bring a little more cheesy joy into your life, you’ve got to try making Potato Cheese Donuts. I promise—this is the kind of recipe that wins over taste-testers every single time. I’d love to hear how yours turn out. Don’t be surprised if you’re asked for the recipe on repeat!

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