Potato Donuts

2 cups mashed potatoes
3 tablespoons margarine
2 cups sugar
4 eggs (beaten)
1 cup milk
1 teaspoon salt
8 teaspoons baking powder
2 teaspoons vanilla
5 cups flour

Mix potatoes, margarine, beaten eggs, milk and vanilla until well blended. Sift together the sugar, salt, baking powder and flour. Mix together the potatoes and flour mixtures but only until blended. Over mixing will make the dough tough. Roll out the dough on a floured board, roll the dough around in the flour to coat all sides before rolling. This will keep the dough from sticking to the rolling pin. Cut donuts out with floured donut cutter.

Heat oil to about 3 to 4 inches in a deep fat fryer or kettle to 375 degrees.

Use a large spatula do move donuts from board to hot oil. Slip into oil to avoid splashing. When donuts rise to surface turn over and fry until a golden brown. Drain and cool. Dip in powdered or granulated sugar. This makes a large batch.