2. in another bowl whisk together eggs, butter, sugar, potatoes, milk,
zest, vanilla until well combined. add the potato mixture to flour mixture
and stir the dough until just combined. Chill dough, covered, for 1 hour
or until it is cold and can be handled easily.
3. Roll out 1/2 of dough 1/2 inch thick on well floured surface and with
3 to 3 1/2 inch doughnut cutter cut out doughnuts, reserving the center
pieces. repeat with rest of dough.
4. Fry doughnuts and holes in 2 inches of 375F oil, tuning them once.
for 2 to 3 minutes, or until they are golden. Drain on paper towels while
still warm roll in cinnamon sugar. Keep wrapped in plastic 1 day
