3 eggs
3/4 c. sugar
3 tbsp. soft butter
1/3 c. milk
2 3/4 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. mace
1/2 tsp. cinnamon
1 c. plain mashed potatoes; no milk, butter or seasoning

Beat eggs well. Beat in sugar and butter. Stir in milk and dry ingredients and beat until smooth. Add potatoes and blend well. Chill 2-3 hours. Turn out about a third of the dough at a time onto a lightly floured board. Dust sparingly with flour. Roll out to 1/3 inch thickness and cut with floured cutter.

Fry in hot deep fat or oil (375 degrees). As doughnuts rise, turn them. Cook 2-3 minutes total until light golden brown. Lift out and drain on paper towelling. Dust with sugar or cinnamon sugar. Makes about 3 dozen.