Cake Donuts

Cake Donuts
1−1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3−1/2 cups flour

Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk
and beat with electric mixer until smooth. Add flour, baking powder, salt
and nutmeg. Stir in additional flour to reach batter consistency (this is
"by look and feel"−− It should still be somewhat sticky...it will pick up
more flour when you roll out the dough on a floured surface). Chill the
dough for several hours or overnight. Take a portion of the dough and rough
out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent
your rolling pin picking up dough. Use a donut cutter and cut out your
donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using
a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice
golden brown. Drain on brown paper bags to remove excess grease.