Potato Doughnuts

These old-fashioned doughnuts make a special brunch treat.

Makes about 18 (3-inch) doughnuts.

Ingredients:

• 2 c all purpose flour
• 1/2 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp nutmeg
• 1 large egg
• 1/2 c granulated sugar
• 2 Tbsp melted vegetable shortening
• 1/2 c mashed potatoes
• 1/4 c buttermilk
• grated lemon rind (from 1 lemon)
• 2 c (or more) high temperature cooking oil
• 1 c powdered sugar
• 1 tsp cinnamon

Directions:

1. In large bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
2. In medium bowl, beat the egg with sugar and melted shortening. Stir in mashed potatoes, buttermilk and lemon peel.
3. Gradually add this wet mixture to flour mixture until dough ball forms.
4. Heat cooking oil in heavy pot or fryer to 350 degrees F.
5. Turn dough ball out on floured board. Flour top. Roll to 1/3″ thick.
6. Cut rolled dough with 3-inch doughnut cutter. Gather scraps (including doughnut holes) into ball. Roll again, cutting more doughnuts until dough is fully used.
7. Drop a few cut doughnuts at a time into the hot oil.
8. Fry until well-browned, turn, and fry other side until browned (about 4 minutes total). Use slotted spoon to remove doughnuts to wire rack over a baking sheet.
9. Repeat with remaining doughnuts. Cool at least 15 minutes.
10. In a small bowl, mix powdered sugar with cinnamon. Dip and twist each doughnut in the mixture until tops are sugared. Cool completely and serve.