Potato Doughnuts

"This is my great-grandmother's recipe. I serve them on Christmas Eve."

1 cup mashed potatoes (without butter or salt)

2 eggs

1 cup sweet milk (evaporated milk works fine)

2 teaspoons butter, softened

1 cup sugar

3 cup flour

3 teaspoon baking powder

1/8 teaspoon nutmeg

In a small bowl, combine dry ingredients and set aside. In a large bowl, combine wet ingredients and mix well. Combine dry ingredients into wet ingredients and stir until mixed through. The dough will keep for a week in a covered bowl in the refrigerator.

On a well-floured surface, roll dough out to 1/4 inch thick. Cut with doughnut cutter, but let the dough rest for 10 minutes.

Fry in 2 inches of hot oil and turn when browned. Remove with a slotted spoon. Drain on a paper towel. Roll in sugar, powdered sugar or let cool and frost.