Ingredients: 2 cups mashed potatoes (without added milk and butter), 2 large eggs, room temperature, 1-1/4 cups sugar, 2/3
cup buttermilk, 1/4 cup butter, melted, 1 tablespoon grated lemon zest, 4 cups all-purpose flour, 3 teaspoons baking
powder, 2 teaspoons salt, 2 teaspoons ground nutmeg, 1/4 teaspoon baking soda, Oil for deep-fat frying. Topping: 1/2 cup
sugar, 1-1/2 teaspoons ground cinnamon. Beat the potatoes, eggs, sugar, buttermilk, butter, and lemon zest together in a large
bowl until well combined. Mix together the flour, baking soda, nutmeg, baking powder, and salt; slowly blend into the potato
mixture until thoroughly combined. Transfer to a slightly floured surface and roll to a thickness of 1/2 inch. Using a 2-1/2-inch floured doughnut cutter, cut. Heat the oil to 375° in a deep
cast-iron or electric skillet. A couple at a time, deep fry the doughnuts and doughnut holes until they turn golden brown on both sides. blot with paper towels. Roll the heated doughnuts in the cinnamon and sugar mixture.