Potato Donuts

In honor of Pennsylvania Farm Show Week, here is a recipe for potato donuts

2 cups sugar
3 whole eggs
2 cups mashed potatoes
1 cup milk
5 tsp. baking powder
4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. cinnamon
1 tbsp. melted butter

Combine all ingredients and roll out on a lightly floured surface. If needed, add flour if dough is too sticky or a little milk if too crumbly, until a rollable dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts.

Cut out doughnut shapes using a doughnut cutter, dipping the cutter in flour before each cut.  Gently drop the doughnuts to hot oil (about 370°F). Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature.  Remove from oil using a slotted spoon and drain on paper towels. Dust with confectioners sugar while still warm.