1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
3/4 c. scalded buttermilk
1/4 c. sugar
1 tsp. salt
1/4 c. shortening
1/2 c. fresh mashed potato
1 egg, beaten
1 tsp. nutmeg
3 1/2 to 4 c. all-purpose flour

Dissolve yeast in water; set aside. Combine remaining ingredients; stir in yeast. Knead 5 minutes until smooth.

Let rise until double. Roll out on floured board to 1/2 inch thickness. Cut doughnuts with cutter. Let rise 30-35 minutes.

Fry in hot oil until brown on both sides. Drain on paper towels. Dust with sugar, if desired. Yield: about 24 doughnuts.