2/3 c. mashed potatoes
1/2 c. lukewarm potato water
2 cakes yeast
1 c. milk
1/3 c. fat
3 1/2 c. sifted flour
1 tsp. salt
1 egg, well beaten
1/2 tsp. nutmeg
1/2 c. sugar

Peel and quarter potatoes, cook in boiling water until tender, drain, reserving 1/2 cup potato water. Mash potatoes, press through a sieve and measure. Dissolve yeast cake sin lukewarm potato water. Scald milk and cool to lukewarm. Sift flour and measure. To milk, add potatoes, yeast, melted fat, salt, sugar, egg, nutmeg; mix thoroughly and add the flour gradually. Beat well after each addition. Mix to moderately stiff dough. Cover and let rise again until double in bulk. Turn out on floured board, knead lightly and roll to 1/2" thickness. Cut with doughnut cutter, cover and let rise again until double and quite light, drop in fat and fry until brown; drain on absorbent paper. When cool, ice or sprinkle with sugar.