The Wallflower Donut

1-1/2 cups room temperature mashed potatoes (just plain mashed taters please - no milk or butter added)

1-1/2 cups granulated sugar

3 eggs

3/4 cup buttermilk

1/4 cup vegetable oil

4 cups flour (a little more to help with rolling out the dough)

1 teaspoon freshly grated nutmeg

1 teaspoon freshly grated cinnamon

3-1/2 teaspoons baking powder

In a large mixing bowl using hand mixer (or you can use your kitchen aid as I did - only use the paddle - not the dough hook) beat the potatoes and sugar until incorporated and the mixture becomes wet.  Add eggs, 1 at a time and mix until blended.  Sift together flour, baking powder, cinnamon & nutmeg.  Incorporate slowly into the batter.  The dough will still be slightly sticky.  Turn dough out onto well floured board and gently pat into a circle.  Cut with donut cutter and carefully place in grease that has reached a temperature of 350 degrees.  When the donut floats to the top of the oil, carefully turn over.  Continue to cook and turn donuts until evenly browned.  Drain on paper towels until slightly cooled.  Dig in and see how amazing the wallflower really can be!