1 ½ cups mashed potatoes, reheated or prepared fresh
½ cup butter
2 cups sugar
1 cup buttermilk
1 tsp vanilla extract
5 ½ cups all-purpose flour
4 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 tsp fresh grated nutmeg
Sunflower oil, for frying
½ cup caster sugar
2 tbsp cinnamon powder
1 Mix the hot mashed potatoes with the butter in a bowl.
2 In a separate bowl, beat the eggs and sugar together for about four minutes until the eggs are pale yellow.
3 Stir in the buttermilk and vanilla.
4 Add the potato mixture and stir to combine.
5 Add the flour, baking powder and soda, salt and nutmeg.
6 Cover with clingfilm and refrigerate for at least
7 Turn the dough onto a floured surface and roll to about 1 ½ cm thickness.
8 Cut into circles with a doughnut cutter.
9 Add about 5cm of oil to a deep pan and heat to about 180C.
10 Fry the doughnuts in batches, without overcrowding the pan.
11 Turn once until both sides are browned about 2 to 3 minutes on each side.
12 Mix the sugar and cinnamon and transfer to a plate.
13 Transfer the doughnuts, using a slotted spoon, onto paper towels to drain.
14 Roll the doughnuts in the cinnamon sugar and serve.