Old-Fashioned Potato Donuts

In a first bowl, sift and mix the cups of white flour, baking powder, and a pinch of salt.

In a second bowl, whisk the cup of white sugar with vanilla extract, eggs, and melted butter. Then, incorporate the potato puree and mix well.

Using a wooden spoon, gradually fold the dry ingredient mixture into the potato puree mixture, alternating with milk. Mix until you have a sticky, homogeneous dough.

Divide the dough into two equal portions and shape them into two dough discs. Cover the discs with plastic wrap and refrigerate for 1 hour.

On a generously floured surface, roll out the dough to a thickness of about ½ inch (approximately 1.2 cm). The dough will be quite sticky, so be sure to generously dust it with flour. Then, using a donut cutter, cut the dough to form the donuts.

Preheat the deep fryer to 375°F (190°C).

Carefully place a few donuts at a time into the hot oil in the deep fryer and cook for approximately 1 minute 30 seconds on each side, or until they are golden brown. Be cautious of hot vegetable oil splatters.

Blot the hot donuts with paper towels and immediately dip them in maple syrup or coat them with powdered sugar or a cinnamon sugar mixture. Place the warm donuts on a cooling rack and let them cool to room temperature.