Any way to make these into apple cider donuts? Or at least apple-y? Perhaps thick applesauce for the mashed potatoes, or half potato half applesauce? I'd think that subbing apple cider for the milk might cause dryness issues from the lack of added fat... Also, I tried making donuts for the first time a few days ago, and they ended up really brown and REALLY greasy. Did I just fry them too long? My oil was at 375 and I put them in for 4 minutes total just like my recipe said, but I made sure everything was at room temperature, so the oil temp didn't drop when I added the dough...should donut dough be refrigerated before putting into the hot oil? Is that what went wrong? Thanks! I would use applesauce instead of the mashed potato and add some boiled cider to boost the flavor. I think you may have fried them too long. You were correct to have your dough at room temperature. It helps to keep the temperature of the oil more consistent. Keep trying. Have fun with it. Mary@ KAF

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