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Beat eggs; add sugar,
shortening and vanilla. Add mashed potatoes
and milk and beat
with electric mixer until smooth. Add flour, baking
powder, salt and nutmeg.
Stir in additional flour to reach batter
consistency (this
is "by look and feel"-- It should still be somewhat
sticky...it will pick
up more flour when you roll out the dough on a
floured surface).
Chill the dough for several hours or overnight.
Take a portion of
the dough and rough out to about 3/8 to 1/2 inch
thickness, using flour
as needed to prevent your rolling pin picking
up dough. Use a donut
cutter and cut out your donuts. Preheat oil in
deep fryer to 375F
(use a thermometer if you're using a fry daddy!).
Fry 3-4 donuts at
a time -- turning when they are a nice golden brown.
Drain on brown paper
bags to remove excess grease.
