1 whole pkg. active dry yeast
1/4 c. warm water
3/4 c. scalded buttermilk
1/4 c. sugar
1 tsp. salt
1/4 c. shortening
1/2 c. fresh mashed potatoes
1 whole egg, beaten
1 tsp. nutmeg
3 1/2 c. 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 to 35 minutes. Fry in hot oil until brown on both sides. Drain on paper towels. Dust with sugar, if desired. Yield: 24 doughnuts.