Here's a delicious way to use leftover mashed potatoes.

2 cups sugar, divided
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup butter or margarine, softened
1 cup cold mashed potatoes
2 eggs, beaten
2/3 cup milk
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Shortening or oil for deep-fat frying

In a mixing bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter.  Add potatoes; mix well.   Add eggs and milk; mix well.   Stir in the flour and baking powder.  Chill thoroughly.

On a lightly floured board, roll out half the dough to 1/2-in. thickness.  Cut into 4-in. x 1 1/2-in. strips; roll in flour and tie into knots.

Preheat shortening or oil to 375*; fry doughnuts until golden on both sides, turning with a slotted spoon.  Drain on paper towels.  Repeat until all doughnuts are fried.  Combine remaining sugar and cinnamon; roll the warm doughnuts in mixture.  Serve immediately.   Yield:  about 1 1/2 dozen.

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