Fall into Flavor 1

This is my first contribution to Fall into Flavor hosted by Linda at 2nd Cup. The title of these darlings might turn you off - but try them, they are WONDERFUL!

Potato Donuts
2 cups cold mashed potatoes (without cream, salt, butter -UNADULTERATED, in other words!)
3 tablespoons butter, melted
2 cups sugar
1 cup milk
3 eggs
1/2 teaspoon salt
5 teaspoons baking powder
1 teaspoon nutmeg
and flour.

This is an old family recipe and my grandmother was not known for specifics! So the flour is 'enough.' I will try to define.
Start heating oil in deep fryer if you have one, otherwise wait and cook in a skillet or wok after the donuts are made.
Mix the mashed potatoes with the sugar and butter, add eggs. Combine thoroughly. Add salt, baking powder, and nutmeg. Combine. Add milk. The mixture will resemble pancake batter at this point. Add flour 1/2 cup at a time until you have a very soft dough. The dough will stretch and stick but that is what you want. NOT firm or solid like cookies.
Dump the dough out on a well floured surface and press flat, to about 1/2 to 3/4 of an inch thick. Using a donut cutter (or a well floured glass and a shot glass) make your donuts.
Carefully drop the donuts into the hot oil and turn once when the bottom side is brown. When the second side is brown remove and place in brown paper bag with some granulated sugar. Shake and then cool donut on rack.
Serve with cider!