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Eggnog Potato Donut Holes

Eggnog Potato Donut Holes are the ultimate holiday indulgence. Soft, airy bites made with real mashed potatoes for an irresistibly tender crumb, then dipped in a silky spiced eggnog glaze that shimmers with notes of nutmeg, cinnamon, and vanilla. Perfect for gifting, brunching, or sneaking straight from the cooling rack, they’re comfort, cheer, and celebration all rolled into one.

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Total Time20 Mins

Prep Time5 Mins

Cook Time15 Mins

ServingsServes 4

Cuisine: American

Prep Method: Mashed

Dish

Breakfast/Brunch Dessert

Prep Time

5 Mins

Cook Time

15 Mins

Servings

Description

Ingredients

Potato Donut Holes

1 cup (225 g) Mashed Potatoes (plain, no butter/salt)
2 cups (220 g) All-Purpose Flour
2 tsp (8 g) Baking Powder
½ tsp (3 g) Salt
1 tsp Cinnamon
½ tsp (1 g) Ground Nutmeg
1 tsp Vanilla
¼ cup (50 g) Granulated Sugar
1 Egg
½ cup (120 g) Eggnog (plus a splash more if dough is too dry)
Oil for frying (Vegetable/Canola)

Eggnog Glaze

1 cup Powdered Sugar
3–4 tbsp Eggnog
Pinch of Nutmeg or Cinnamon

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Preparation

In a bowl, mix mashed potatoes, flour, baking powder, salt, nutmeg, and sugar.
Stir in egg and eggnog until a soft dough forms. It should be tacky and scoopable.
Fry the donut holes by heating 2 inches of oil in a heavy pot to 350°F (175°C). Using an ice cream scoop, drop the batter one at a time into the hot oil. Fry 2–3 at a time until golden brown (about 2 minutes per side). Drain on paper towels.
For the glaze, whisk powdered sugar with eggnog to make a pourable glaze. Dip warm donuts halfway and set on a rack. Sprinkle nutmeg on top. Serve and enjoy!

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Nutrition Facts Per Serving

Calories

660

Fat

5g

Sodium

350mg

Cholesterol

70mg

Vitamin C

69.97mg

Carbohydrates

136g

Fiber

5g

Protein

12g

Potassium

60mg

Sugar

49g

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