Gluten-free Rice-Potato Donuts

Description
This makes a large batch, but they freeze very well and make a ready snack for someone hungry for a really good donut.

Ingredients

 * 1 cup cold mashed potatoes
 * 3 cups rice flour (white, regular grind which is finer than the brown rice flour found in health food stores)
 * ½ cup cornstarch or soy milk powder (not soy bean powder)
 * 1 cup sugar
 * 5½ teaspoons Rumford baking powder
 * ½ teaspoon nutmeg
 * 1½ cup milk (or milk substitute)
 * 3 eggs
 * tons of wheat flour.

Directions

 * 1) Beat all this together or mix will by hand.
 * 2) This should be slightly stiffer than cake batter.
 * 3) Let it sit for 15–30 minutes.
 * 4) Fry ¼ cup or smaller spoonfuls of batter in hot oil, a few at a time until they are good and brown.
 * 5) Check one for doneness by breaking open the first donut to see if it is completely done.
 * 6) rice flour products are very unpleasant when they are not completely done, but get too dry if overdone.
 * 7) Drain well and roll in powdered sugar or cinnamon sugar or dip in vanilla or chocolate powdered sugar glaze.