In a large bowl, mix together the Yeast, sugar, flour, and salt.
COMBINE THE WET INGREDIENTS
In a separate bowl mix together the warm water, melted butter hot mashed potatoes, warm milk, and buttermilk or egg SEE NOTE 2
COMBINE THE WET AND DRY INGREDIENTS
Combine the wet and dry ingredients and mix until you have a soft dough.
Cover the dough and leave to rise in a warm place for 40 minutes.
Punch down the dough and turn it out onto a well floured surface.
Press or roll out to ½ inch ( 1 ½ cm ) thick. Cut out using a doughnut or cookie cutter.
Place the cut out doughnuts onto a tray and leave to rise again for about 15 to 20 minutes.
Using a deep pan, add sufficient oil to deep fry the doughnuts.
Allow the oil to heat up to between 350°F - 370°F ( 176°C - 185°C ) before frying the doughnuts.
Deep fry the doughnuts for about 1 minute on each side, until cooked and golden brown.
Drain the doughnuts on paper towel and top as preferred.
1. Buttermilk is a great substitute for the eggs in the doughnuts
If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to ¼ cup ( 60ml) milk. Allow standing for 5 minutes before adding to the recipe in place of eggs or buttermilk.
2. The water, milk and mashed potatoes should be warm. Not too hot or cold as this will affect the yeast. The right temperature ensures that the dough rises well