3 tbsp. butter
7/8 c. sugar
3 egg yolks, well beaten
1 egg white, well beaten
1 c. freshly mashed potatoes
1/4 c. milk
2 1/2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon, mace or nutmeg

Sift dry ingredients together. Cream the butter. Beat in the sugar and eggs. Stir in potatoes, milk and dry ingredients. Additional flour can be added if mixture is too soft to handle. Roll on floured board to 1/4-inch thickness. Cut out and drop into hot fat in deep fryer. The fat should be hot enough to brown a cube of bread in one minute, or 370°F by a fat thermometer.

Turn the doughnuts as soon as they come to the top of the fat and continue turning until uniformly brown. Drain them in a wire basket about one minute before removing from the fat, then place on crushed paper or wire rack to cool. Coat with powdered sugar or icing if desired.