Spudnuts

1 . Stage

In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.

2 . Stage

Scald milk and add sugar, shortening, 2 cups mashed potatoes, and salt. Mix well.

3 . Stage

In an upright mixer with a dough hook attachment, add potato mixture, flour, lemon juice, lemon zest, water, yeast eggs, and nutmeg. Stir until well mixed; dough will be a bit sticky. Cover and let rise until doubled in size, about 2 hours.

4 . Stage

Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, about 1 hour.

5 . Stage

In a hot fryer or deep-fry pan, heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in the pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar. Repeat for remaining doughnuts.