Potato Doughnuts

Ingredients

• 1.4 ounces (40g; about 3 tablespoons) unsalted butter
• 12 ounces russet potatoes (340g; about 2 medium potatoes), peeled and cut into 1-inch cubes
• 12.5 ounces all-purpose flour (355g; about 2 3/4 cups), such as Gold Medal
• 2 teaspoons (8g) baking powder
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 4.6 ounces (130g; 2/3 cup) sugar
• 2 large eggs (3 1/2 ounces; 100g)
• 2 ounces (55g; 1/4 cup) whole milk
• 2 ounces (55g; 1/4 cup) cultured lowfat buttermilk, well-shaken
• 1 1/2 teaspoons (7g) vanilla extract
• Powdered sugar or cinnamon sugar, for dusting (see note)
• 2 quarts (1.9L) refined coconut oil, such as Nutiva, for frying

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