Here's a recipe quietstorm asked for when she was sharing her recipes. Sorry it took so long, I just tracked down the little booklet- American Agriculturist CookBook 1953.  It was in the drawer under the Spry cook book. Who knew.

Mashed Potato Doughnuts

2 eggs                                                    4 cups flour

1 cup sugar                                            1  1/2 tsps. salt

1 cup warm mashed potatoes                1 tsp soda

1 cup milk                                               2 tsp. cream of tartar

1tsp. vanilla or lemon extract                  1 tsp cinnamon

 2 1/2 TBLP melted fat                            1/2 tsp nutmeg

                                                              1/4 tsp ginger  

Add sugar, warm mashed potato, milk, extract, melted fat to the well-beaten eggs. Mix and sift dry ingredients and add to first mixture. Chill. Roll to 1/4 inch thickness, using as little flour as possible. Cut out with doughnut cutter, fry in deep fat (375 F.) turning but once during the cooking. Drain on brown paper.

Makes about 30 doughnuts.

This recipe came with absolutly no flavorings. The vanilla or lemon and the cinnamon, nutmeg, ginger combination are what I add to it. You may adjust accordingly. My mom, for example, hated nutmeg and never put that in hers.

As far as frying them, she had a deep fryer kettle that she made hers in. I use my wok, heating the oil until a cube of bread turns a nice golden brown and then trying to keep the temp. constant from there on out.

Enjoy!

Blue