Potato Doughnuts (no yeast)
Source: The Press-Enterprise (Riverside, CA)
akes 24 doughnuts

2 eggs
1 cup sugar
2 medium boiled potatoes (to make 1 cup mashed)
5 tbsp shortening -- melted
1 cup buttermilk
2 tsp vanilla
3 1/2 cups unbleached flour
2 1/2 tsp baking powder
1 1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 qt oil for frying

In a large mixing bowl, beat eggs until frothy. Add sugar and mix until well blended. Stir in mashed potatoes, melted shortening, buttermilk and vanilla.

Sift flour, baking powder, nutmeg, baking soda and salt together; add to potato mixture and mix just until moistened. Cover dough and refrigerate overnight.

Preheat oil to 370F. Roll half of the dough on a heavily floured surface to 1/2 inch thickness. Keep other half in refrigerator. Use a heavily floured doughnut cutter to cut dough. Use a metal spatula to slide doughnuts into hot oil and fry until golden on both sides, about 3 mins per side. Drain on paper towels. Cool and shake 4 doughnuts at a time in powdered sugar. Doughnuts keep better unsugared.