1 c. Hungry Jack mashed potato flakes
2 tbsp. butter
1/2 c. boiling water
1 egg
1 c. dairy sour cream
1/2 c. sugar
3 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 tsp. vanilla
2 1/4 c. all-purpose flour

In large mixer bowl, combine mashed potato flakes, butter and boiling water. Blend at low speed until butter is melted. Add remaining ingredients except flour. At low speed gradually blend in 1 1/2 cups flour. Stir with remaining 3/4 cup of flour. Knead on a well floured surface about 5 times until no longer sticky. Roll out dough 3/8" to 1/2" thick. Cut with a 2 1/2" doughnut cutter. Fry doughnuts in deep hot fat (400 degrees) about 30 seconds on each side until golden brown. Drain on paper toweling.

If desired, frost warm doughnuts with Pillsbury Ready to Spread Frosting or fold in granulated sugar or powdered sugar.