POTATO DONUTS

POTATO DONUTS


4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
½ teaspoon vanilla
¼ cup shortening
1 cup sugar
2 eggs
¾ cup mashed potatoes
¾ cup milk


Sift dry ingredients.

In a medium bowl, beat shortening (may use softened butter until light) until light and fluffy, gradually adding sugar and eggs.

Combine milk and vanilla. Add liquids alternately with dry ingredients. Beat for 30 seconds. Refrigerate for 1 hour. Roll, cut into donut shapes.

Allow to dry for 20 minutes. Fry in hot oil (365 degrees) turning once. When golden brown, remove using a slotted spoon to paper towels. Shake in a bag of sugar or sugar and cinnamon or drizzle with confectioners icing.

Makes 3 dozen medium size donuts.