Swedish Doughnuts

Directions

1. In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours.
2. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°.
3. Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired.