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POTATO DOUGHNUTS 
2 cups sugar
3 whole eggs
2 cups mashed potatoes
1 cup milk
5 tsp. baking powder
4 cups all-purpose (not bread) flour
1/2 tsp. salt
1/2 tsp. nutmeg or mace
1 tbsp. melted butter

Combine all ingredients (a food processor may be used).

Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour if dough is too sticky or a little milk if too crumbly, until a soft, rollable dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts.

Cut out doughnut shapes using a doughnut cutter, two biscuit cutters or two glasses (a shot glass is a good size for cutting out the doughnut holes). Dip the cutters in flour before each cut.

Use a spatula sprayed with non-stick spray to transfer the doughnuts to hot oil (about 370F). Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature.

Remove from oil using a slotted spoon and drain on paper towels. Shake in a brown paper bag filled with granulated sugar (cinnamon may be optionally added) or dust with confectioners sugar while still warm.

For a festive look, drizzle with confectioners icing and sprinkle with colored jimmies.

Serve warm.

Submitted by: CM
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