Delicious Potato Doughnuts
From: Pat Davis, Beulah, MI. (A Taste of Home - Golden Oldies recipe

This recipe calls for frosting the doughnuts, but you could just as easily roll them in cinnamon and sugar or whatever.

Makes: 4 dozen

2 cups hot mashed potatoes (mashed with milk and butter)
2 1/2 cups sugar
2 cups buttermilk
2 eggs, lightly beaten
2 tbls butter or margarine, melted
2 tsps baking soda
2 tsps baking powder
1 tsp ground nutmeg
1/2 tsp salt
6 1/2 cups to 7 cups all purpose flour
Cooking oil

Fast Fudge Frosting
4 cups (1 pound) confectioners' sugar
1/2 cup baking cocoa
1/4 tsp salt
1/3 cup boiling water
1/3 cup butter or margarine, melted
1 tsp vanilla extract

In a large bowl, combine potatoes, sugar, buttermilk and eggs. Stir in butter, baking soda, baking powder, nutmeg, salt and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4 inch thickness. Cut with a 2 1/2 inch floured doughnut cutter. In an electric skillet, heat 1 inch of oil to 350 degrees. Fry the doughnuts for 2 minutes per side or until browned. Place on paper towels. For frosting, sift sugar, cocoa and salt into a large bowl. Stir in water, butter and vanilla. Dip tops of warm doughnuts in frosting.