Potato donuts with maple syrup

Potato donuts with maple syrup

If you are not the proud owner of a donut shop already, this recipe might make you want to open one. Indeed, America’s favorite baked goods are both tasty and fun to make. Your family will definitely want you to make this recipe again once they have tasted it, and I bet it will be the same for you. The result is worth the time and effort, as this dessert might not be the simplest to prepare. Once you get the hang of it though, you’ll see that it is not so complicated anymore. And if you already are a seasoned baker, then I hope you will still try your hand at this delicious potato and maple syrup donut recipe!

While you can always buy pre-mashed potatoes, making them yourself would probably lead to a better, fresher result. To do this, you will need russet potatoes, salt, butter and milk. I have also heard that even instant mashed potatoes could be used to create particularly tasty donuts, even though I would probably not dare to try. This goes to show that you do not necessarily need to be an experienced baker or to have lots of time to spare to successfully achieve such a recipe. Anyone can try and succeed.

If you wish, you could sprinkle icing sugar on top of half your donuts instead of maple syrup in order to have a bit of variety. Most of all, I recommend that you prepare the dough and donuts on the same day. The dough can always be placed in the freezer if you do not have time to do both, but your donuts might not be the freshest of all. 


  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup sugar
  • 2 tbsp unsalted butter, melted & at room temperature
  • 3/4 cup plain russet mashed potatoes
  • Canola oil or vegetable fat, for frying
  • 1 cup pure maple syrup


1. In a bowl, mix the flour, baking powder, baking soda and salt. Set aside.

2. In a second bowl, whip the eggs and sugar with an electric mixer for about 1 minute, or until the mixture has become foamy. Add the butter and mashed potatoes, and mix. Add dry ingredients and blend until the dough is smooth. Using your hands, form two disks of dough. Cover with cellophane and chill for 1 hour.

3. Preheat the oil or fat in the fryer at 375 °F (190 °C). Line a baking sheet with cooking paper, and place a wire rack on a second baking sheet. Pour the maple syrup into a bowl and set aside.

4. On a floured surface and using a rolling pin, roll the dough to a thickness of about 1 centimeter. Cut the donuts using a round cookie cutter (about 3 inches), and then cut the donut holes with a smaller one (about 3/4 inch). Let stand at room temperature for 15 minutes so the dough slightly dries and the donuts form a nice crust when fried.

5. Put the donuts 4 at a time in hot oil or fat, and fry for about 2 minutes or until golden in color, turning them halfway through cooking. Place on cooking paper and let cool for about 1 minute. Dip the donuts in maple syrup, place them on the rack and let stand. Repeat the same process for the donut holes, cooking them only for 1 minute.

6. Serve at room temperature and enjoy!




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