1: Take two medium sized potatoes and stab holes in the skin with a fork. Place in the microwave and heat until cooked through. Allow to cool and then remove the skins. Mash potatoes thoroughly – remove any lumps. Measure out 1 cup of mashed potatoes and then set it aside.
2: In a stand mixer, combine egg and sugar together until mixed. Add 1 cup of mashed potatoes, melted butter, greek yogurt, and vanilla. Mix.
3: In a separate bowl, blend gluten-free flour, baking powder, baking soda, cinnamon, and nutmeg together with a fork. Gradually add the flour mixture to the egg mixture in increments alternating with the buttermilk. Do not overmix the batter.
4: Coat your donut pan with non-stick cooking oil. Divide batter among the donut pan – yielding twelve donuts. Bake for 20 – 25 minutes at 350°F. Donuts are done when the bottoms are lightly browned and slightly crispy. Do not overcook.
1: In a large bowl big enough to “dunk” a donut into, sift powdered sugar over the vanilla, 1 teaspoon of milk, cinnamon, and melted butter. Mix thoroughly to avoid lumps. If the glaze is too thick, add the second teaspoon of milk.
2: Line your work surface with parchment paper and place a cooling rack on top of the paper. Once donuts have cooled, carefully dunk them into the glaze and place on the cooling rack. Quickly dust with cinnamon sugar and allow glaze to harden slightly before eating.