Ingredients
2 cups mashed potatoes (without added milk and butter)2 large eggs, room temperature1-1/4 cups sugar2/3 cup buttermilk1/4 cup butter, melted1 tablespoon grated lemon zest4 cups all-purpose flour3 teaspoons baking powder2 teaspoons salt2 teaspoons ground nutmeg1/4 teaspoon baking sodaOil for deep-fat fryingTOPPING:1/2 cup sugar1-1/2 teaspoons ground cinnamon
Preparation
In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well.
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts and doughnut holes, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.
