Make Doughnuts With Left-over Mashed Potatoes!

I'm serious!

They are very tasty!

 Your children will wrinkle up their noses at you incredulously when you tell them what you used to make them.......but you will know that deep down inside they are thinking you are the most amazing mother in the whole world;) And shortly after dinner every single doughnut will have vanished, in spite of your cherished secret hope that you might be able to have just one (...or maybe two;) left-over to enjoy with your coffee the next morning. Oh well. You really didn't need them, right? ;)

Ready?

You will need:

2 eggs;

1 cup of granulated sugar;

2 cups of cold mashed potatoes;

(~It is okay if they have salt, pepper, and butter in them.......mine even had a bit of horseradish, but no one noticed;)

3/4 cup of buttermilk;

2 Tbs. of melted butter;

1 tsp. vanilla (or almond) extract;

4 1/2 cups of all-purpose flour;

4 tsp. baking powder;

1 tsp. baking soda;

1 tsp. salt;

2 tsp. ground nutmeg;

1/8 tsp. ground ginger;

oil for frying;

(~I used canola.)

additional sugar for coating them, if desired.

(~I mixed some cinnamon in with mine.)

In a large bowl, combine eggs and sugar. Add potatoes, buttermilk, butter, and vanilla. Mix well. In another bowl, combine flour, baking powder, baking soda, salt, nutmeg, and ginger. Add to egg mixture and mix well. Cover and refrigerate for one to two hours.

On a lightly floured surface roll dough to 1/2 inch thickness. Cut out doughnuts with a doughnut cutter, or cut into half-inch slices. Heat several inches of oil, in a large pan, to around 375 degrees F. Fry doughnuts for two minutes on each side or till golden-brown. Drain on paper towels. When cooled, roll in sugar if desired.

Enjoy!