Ingredients
2 large eggs1 cup sugar2 cups cold mashed potatoes (mashed with milk and butter)3/4 cup buttermilk2 tablespoons butter, melted1 teaspoon vanilla or almond extract4-1/2 cups all-purpose flour4 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt2 teaspoons ground nutmeg1/8 teaspoon ground gingerOil for deep-fat fryingAdditional sugar, optional
Preparation
In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours.
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired.
