2 c. sugar, divided
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 c. butter, softened
1 c. cold mashed potatoes
2 eggs, beaten
2/3 c. milk
4 1/2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. ground cinnamon
Shortening or oil for deep-fat frying

In a mixing bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly.

On a lightly floured board, roll out half the dough to 1/2 inch thickness. Cut into 4 x 1 1/2 inch strips; roll in flour and tie into knots.

Preheat shortening or oil to 375 degrees; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately. Yield: about 2 dozen.