Directions

1. 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. Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
3. In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
4. Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
5. 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 pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.