Here's a delicious way to use leftover mashed potatoes.
2 cups sugar, divided 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/4 cup butter or margarine, softened 1 cup cold mashed potatoes 2 eggs, beaten 2/3 cup milk 4 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground cinnamon Shortening or oil for deep-fat frying
In a mixing bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly. On a lightly floured board, roll out half the dough to 1/2-in. thickness. Cut into 4-in. x 1 1/2-in. strips; roll in flour and tie into knots. Preheat shortening or oil to 375*; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll the warm doughnuts in mixture. Serve immediately. Yield: about 1 1/2 dozen.
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