The Potato Trick That Will Change Your Baking Forever

When you hear “vegetable,” desserts probably aren’t the first thing that comes to mind. Sure, zucchini bread and sweet potato pie exist, but for the most part, veggies have been firmly on the savory side. That is…until now. Meet the humble potato: the secret weapon your sweet treats have been begging for.

Potatoes aren’t flashy. They don’t compete with chocolate, cinnamon, or caramel. But they do something even better: they transform texture. Thanks to their moisture-loving starches, potatoes make cakes, breads, and buns soft, tender, and never, ever dry. They also give desserts a little heft, helping them hold their shape instead of collapsing under their own sweetness. Bonus: they add a touch of filling goodness, plus nutrients like vitamin C and potassium.

Potatoes shine in all kinds of baked delights. Think chocolate cake, cinnamon buns, lemon bars, and truffles. Potato donuts? Legendary. Krispy Kreme’s original recipe called for them, and Maine locals still swear by them.

Mashed potatoes are the easiest way to start. Stir them into batters for creamy, rich texture and foolproof structure. For a more subtle approach, try potato flakes, potato starch, or potato flour—they can boost moisture alongside flour or even replace it entirely for a gluten-free twist.

Want a fun starter? Potato candy: mashed potatoes sweetened with vanilla and powdered sugar, rolled with peanut butter. It’s weirdly genius. From there, potatoes can sneak into homemade donuts, cinnamon buns, caramel apple cake, or eggnog cake. Even crushed potato chips on ice cream or brownies add an irresistible salty crunch.

So the next time you’re baking, don’t underestimate the potato. This unassuming veggie might just turn your everyday desserts into something you—and everyone you share them with—can’t stop swooning over.