2 cups hot mashed potatoes
2 cups white sugar
1 cup milk
2 tbs. butter
½ tsp salt
1 – 3 cups gluten free flour mix (enough to make a soft dough)
In a large, deep frying pan mix 2 tbs white vinegar with enough cold canola oil to fill pan 2/3 full.
In a large bowl, mix together potatoes, sugar, milk, butter and salt.
Gradually add flour mix until you get a soft dough.
Roll the dough out onto a floured board to about an inch thick and cut with doughnut cutter. (you can also use a large, round cookie cutter and cut the centers with a shot glass)
Heat the oil to medium-high.
Once the oil is hot, place the rings in carefully. Flip them over with a fork once they are browned.
They are wonderful just like that but you can sprinkle them with sugar as well if you wish.
Use half milk and half sour cream.
Add ¼ cup blueberries.
Add ¼ cup raisins and ½ tsp cinnamon.