Potato Cheese Donuts Recipe

These crispy potato cheese donuts are incredibly indulgent and the best way I can describe them is like a warm hug.  They’re made of thick onion rings lined with cheese slices and encased with silky mashed potatoes to form a donut shape. You’re probably wondering how that works and why this makes total sense but trust me, it’s absolutely delicious and worth it!

Once assembled, the potato cheese donuts are coated in a light and crispy panko breading and deep-fried to golden brown perfection. After biting into the crispy panko breadcrumbs, you’re met with soft mashed potatoes followed by a sweet and tender onion ring and a cheesy center. Now that was a mouthful but if you made it this far, I hope you’re salivating because this is the ultimate comfort food!

What you’ll love about this recipe

If you’re like me and you love contrasting textures, this dish is for you! These potato cheese donuts are both crunchy and soft at the same time and they start with the panko breadcrumbs, which add a beautiful golden brown coating. The crunchy exterior is complemented by the soft and tender onion and silky mashed potatoes. To tie everything together, you’ve got ooey melted cheese that adds some creaminess and decadence. This makes for a delightful and comforting snack – think french fries, mashed potatoes, onion rings, and cheesy mozzarella sticks all in one!

Now, this is also a great recipe to make on the rare occasion that you have leftover mashed potatoes. I’ll be honest here – it requires a few steps but it’s quite easy to prepare! If you have helping hands, especially children, this would make a fun and exciting recipe to make together!

Potato Cheese Donuts Ingredients & Substitutions

Russet potatoes: This type of potato is quite dry and starchy, and that is why they are perfect for frying. You can substitute this with Yukon gold which is semi-waxy and semi-starchy, but will still do fine. You do not want to use waxy potatoes because they have higher moisture content and therefore won’t turn out as light as we want them to be after frying.

Salt: For seasoning

Black pepper: For seasoning

Potato starch: As the name suggests, this type of starch is made from potatoes. It helps to absorb any excess moisture and also helps the mashed potatoes hold shape. Potato is also much lighter compared to regular flour, which is why I prefer this recipe. This can be substituted with cornstarch.

Onion rings: These will serve as the donut molder. You can use any variant—either white, yellow, or red—but make sure they are uniform in size. The bigger the onion rings, the bigger the potato cheese donuts will turn out. 

Mozzarella cheese: That ooey gooey cheesy center of these donuts. I prefer to buy a block and slice it on my own so that I have more control over the thickness. But if cheese blocks are not available in your supermarket, pre-sliced cheese is a good substitute.

Dredge Ingredients & Substitutions

Potato starch: Dries out the surface of the donuts so that the egg has something to stick to. This can be substituted with cornstarch.

Garlic powder: For seasoning; adds a deep savory flavor 

Salt: For seasoning

Egg Wash Ingredients & Substitutions

Eggs: Acts as a glue for the panko breadcrumbs to stick onto

Salt: For seasoning

Breading Ingredients & Substitutions

Panko bread crumbs: Panko is a top-tier ingredient for frying because it results in a crisp and light texture. These breadcrumbs are made out of crustless white bread and then toasted in the oven. Panko can be substituted with crushed potato chips or regular breadcrumbs, however, it won’t quite be the same as panko!

Salt: For seasoning

How to Prepare Potato Cheese Donuts

Step 1: Peel and cook the potatoes

Start by peeling the potatoes then roughly chop them into 1-inch pieces.

Arrange them in a steamer basket and steam for 15 minutes or until fork tender.

If you don’t have a steamer, you could also microwave the potatoes. Place them in a microwave-safe bowl and add 1 tbsp of water. Cover with plastic wrap and microwave for 4 minutes. After 4 minutes, toss the potatoes then cover again. Microwave for another 4 minutes or until fork tender.

Step 2: Slice the onion into rings

While the potatoes are cooking, prepare the onions. After peeling the onion, cut the onion into ½ to 1-inch thick pieces. Be sure not to cut the onion from the stem to the root – you want to cut them into onion rings. Carefully remove each layer. Depending on the size of the onion rings you want, pick out 4 to 6 rings that are similar in size.

Step 3: Slice the cheese

Next, slice the block of mozzarella cheese into ½ to 1 inch thick pieces. It should be the same width as the thickness of an onion ring, about 1 inch.

Step 4: Mash the potatoes

Once the potatoes are cooked, allow them to cool for a few minutes. Then transfer them to a medium-sized mixing bowl. Using a fork, ricer, or masher, mash the potatoes until smooth. Add potato starch, 1/2 tsp salt, and black pepper. Mix together until well combined.

Step 5: Form the onion and cheese ring

Take one onion ring then place a slice of mozzarella cheese along the inside of the onion ring. Make sure that the entire ring is lined with cheese.

Step 6: Cover the ring with mashed potatoes

Next, take a fistful of the mashed potato and roll it out into a thin log. Line it on the inner and outer ring of the onion and cheese, covering all surface areas, including the top and sides.

Flip the donut and do the same for the bottom.

Step 7: Shape the donut

Shape it into a round donut shape then repeat until all the potatoes are used up.

Step 8: Heat up the oil

In a pan over medium heat, heat neutral oil to 375F (190C).

Step 9: Prepare the breading station

While the oil is heating up, prepare the dredge, egg batter, and breading station. In a shallow bowl, combine potato starch, 1/2 tsp garlic powder, and 1/4 tsp salt for the dredge. In a second shallow bowl, whisk two eggs with 1/4 tsp salt. In a third shallow bowl, combine panko bread crumbs and 1/4 tsp salt. Be sure to give each bowl a good mix.

Step 10: Coat the potato cheese donuts

Take one potato cheese donut and coat it in the dredge, making sure all sides are coated.

Transfer it to the egg wash and coat on all sides. Next, transfer it into the breading, making sure to gently press the breadcrumbs onto the surface so it adheres better.

Step 11: Fry the potato cheese donuts

Carefully place the donut into the hot oil. I recommend using a spatula to do this – the potato donut is dense and heavy so you want to be careful here!

Step 12: Cool the donuts on a wire rack

Fry on each side for 2 to 3 minutes until golden brown and crispy. Remove from the oil and allow it to rest on a wire rack to cool slightly. Repeat for the rest of the donuts.

Step 13: Serve

Serve and enjoy your homemade potato cheese donuts!

Preparation Tips for Potato Cheese Donuts

Here are the best tips for making the best potato cheese donuts at home every time:

• When buying potatoes, choose ones that have smooth skin and free of any discoloration or tender spots. The same goes for onions!
• Steaming potatoes are ideal for this recipe because it minimizes moisture absorption. When you boil potatoes, they naturally absorb some water, which is what we want to avoid for these donuts. 
• Use a sharp knife for beautiful, uniform cuts on the onion rings. Keep in mind that the thickness and diameter of the onion rings will determine the size of the potato cheese donuts. I recommend using onion rings that are similar in size and shape so the cook time is consistent. 
• Experiment with the cheese. Aside from cheddar, you can also use monterey jack, cheddar, or any malleable cheese. 
• When assembling the donuts, be sure that the cheese and onion ring is completely encased with mashed potatoes. Otherwise the cheese will seep out and the entire donut might break apart while frying. To make shaping easier, I recommend taking a handful of the mashed potato mixture and rolling it out into a 1-inch log. Place the log around the onion ring and cheese then gently shape the donut. 
• For the most accurate temperature reading on the frying oil, I recommend using a thermometer. This will save you time! 
• Do not overcrowd the pan. Fry the potato cheese donuts in batches to prevent the oil temperature to drop. If the temperature is too low, the donuts will turn greasy. 
• While I think these potato cheese donuts are delicious on their own, feel free to serve them with your favorite condiments such as ketchup, mustard, mayo, and even hot sauce!

Frequently Asked Questions

What type of potato is best for potato cheese donuts?

The best type of potato for frying are russet potatoes. This variant is the starchiest which results in a light texture when fried. Avoid using waxy ones because these types of potatoes have high moisture content. They can potentially turn out less crispy, more on the greasy side, and won’t hold shape as well as russet potatoes would. 

Can I bake these potato cheese donuts?

Yes absolutely! Baking or air frying these potato cheese donuts are a healthier alternative to frying them. Set the oven or air fryer to 375 F (190C). Place the potato cheese donuts on a parchment paper lined tray, then generously spray all sides of the donuts with cooking oil spray. Bake for 10 to 12 minutes or air fry for 12 to 15 minutes until golden brown. Be sure to flip halfway for even cooking.

How thick should the onion rings be?

To ensure the onion cooks all the way through, the onion rings should be roughly ¼ inch thick. Keep in mind that the onion ring will determine the shape and size of the donut so you don’t want them to be too thick or too thin. If they are too thick, they may not cook all the way through and if they are too thin, they may not be able to hold shape as well. 

Looking for more easy and delicious cheesy recipes?

Easy Korean Corn Cheese Dip — This Korean corn cheese dip is a delicious snack that’s inspired by the popular Korean corn cheese appetizer commonly served at Korean BBQ restaurants. It’s rich and creamy – perfect for dipping, scooping, and snacking!

Kimchi Cheese Rice Balls — If you love kimchi fried rice and cheese, you’re going to love these kimchi cheese rice balls! These luscious balls are made with kimchi fried rice with an ooey-gooey cheesy center and a crispy golden brown deep-fried outer shell. It comes with a super umami-rich kimchi dipping sauce on the side to complete the dish.

Corn Cheese Balls — This recipe is a switch up the popular Korean corn cheese appetizer. I turned them into fried corn cheese balls! They’re incredibly crunchy, cheesy, and the ultimate snack.

Kimchi Grilled Cheese Sandwich — This kimchi grilled cheese sandwich is an example of East meets West fusion done right. The classic American grilled cheese sandwich is a comfort food staple that’s getting a Korean-inspired makeover with the addition of kimchi. What you’re left with is explosive flavors that might have you add this into your new regular lunchtime rotation.

Potato Cheese Pancakes with Roasted Garlic — This garlicky cheesy potato pancake is inspired by the viral TikTok potato cheese pancake that’s been on my for you page everywhere! If you haven’t seen it or tasted it yet, get ready for a tasty ride because your mind is about to be blown.