Buttermilk Potato Doughnuts (25 servings) 1 and 1/2 cup warm mashed potatoes 1/3 cup butter - melted 2 cups sugar 3 large eggs 1 cup buttermilk 1 teaspoon vanilla 5 and 1/2 cups all-purpose flour - sifted 4 teaspoons baking powder 1 and 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1/2 gallon peanut or vegetable oil for frying sugar for coating In a large bowl, combine the mashed potatoes, butter, 2 cups of sugar, eggs, buttermilk and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Slowly, add the dry ingredients into the wet ingredients. Stir until well-blended, but try not to over-mix. Cover the bowl with plastic wrap and refrigerate for 1 hour. After the dough is chilled, pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot until it reached a depth of about 4 inched. Heat the oil to 360 degrees. Drop rounded teaspoonfuls of dough into the hot oil. Brown on one side; turn and brown the other side. Drain on stacked paper towels. Roll in sugar (or you could also toss them in a paper bag with a couple Tablespoons of sugar to coat). This recipe makes about 6 dozen doughnuts. Perfect for doughnut days at church. Mr Breakfast would like to thank kkeppler for this recipe. Recipe number 2721. Submitted 12/31/2009.