From the 09/05/01 Alumni Sandstorm
David Tillson (50)

Re: Spudnuts
     If any of you Bomber Alumni are traveling through
Utah by car and need a spudnut fix you'll be happy to
know that there are two local coffee shop chains that
are spearheading a Spudnut revival, Tasty's and Tommies
Doughnuts. Tasty's has three locations in South Ogden,
Kaysville, and Salt Lake. Don't know where Tommies are
located since I can't get past the Tasty's. If you're
headed up or down I-15 you can potentially OD on
spudnuts within a space of less than 40 miles. Having
been a daily Spudnut junkie, along with Vern McGhan (49)
during 20 plus years working on the Hanford project I
can attest to the authenticity of the Utah variety. For
those of you who won't be driving through Utah or don't
live in Richland or have access to local bakeries that
make and sell Spudnuts, there was a recipe for making
your own Spudnuts published in the August 29 issue of
the Salt Lake Tribune. The article "Make your own at
Home" is available on the web at
Just in case you can't find the article I'll bring a
copy with me to the Friday night session of Club 40.
You will easily recognize me as the short guy with the
enlarged mid section caused by eating to many Spudnuts.

-David Tillson (50) - Salt Lake City, UT - where the
     official state snack is green jello.
   as found in the Salt Lake Tribune online
Spudnuts (Potato Doughnuts) 
1 pound russet potatoes, peeled and quartered 
2 ( 1/4-ounce) packages active yeast 
1 1/2 cup warm milk 
1/2 cup vegetable oil 
1/2 cup sugar 
2 eggs 
1 teaspoon salt 
7 1/2 cups all-purpose flour 
oil for deep frying 
4 cups confectioners sugar 
1/3 cup water 
1 teaspoon vanilla 

Place potatoes in a saucepan and cover with water.
Bring to a boil; cook until tender. Drain, reserving
1/2 cup cooking liquid; cool to 110 to 115 degrees.
Discard remaining cooking liquid. Mash potatoes without 
milk or butter.

In a large mixing bowl, dissolve yeast in reserved
cooking liquid.

Add mashed potatoes, milk, oil, sugar, eggs and salt.

Add enough flour to form a soft dough.

Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about
1 hour. Punch dough down; let rise again until double.
about 20 minutes. Roll out on a floured surface to 1/2
inch in thickness. Cut with a floured 3-inch doughnut

In an electric skillet, heat oil to 375 degrees. Fry
doughnuts, a few at a time, until golden brown on both
sides. Drain on paper towels.

Combine confectioners sugar, water and vanilla in a
bowl. Dip warm doughnuts in glaze. Cool on wire racks.
Makes 4 dozen.
-- Taste of Home Magazine 

Spudnut Wannabe Recipe
Another Spudnut Recipe
Another Spudnut Recipe

Stephen Schraedel ('79) found:
Spudnut Recipe on the AllRecipes.com website.