Golden donuts

Preparation:

Preparation: Wash the potatoes and boil them in their skins. As soon as they are ready, peel them and pass them through a vegetable mill (medium disc), collecting the proceeds in a bowl. Mix it with the yolk, a pinch of salt, a little grated nutmeg and a spoonful of Parmesan. Then boil 125 g of water, the butter and a pinch of salt. When it comes to a boil, pour in the flour all at once and, stirring constantly, keep the dough on the heat until it detaches from the bottom of the saucepan with a slight sizzle as if it were frying. Then spread it out on a plate and let it cool. As soon as it is cold, transfer it to a bowl and add the eggs one at a time, not adding the next one until the previous one has not been well blended. Add this mixture to the potato mixture. Mix them together then flavor everything again with 2 tablespoons of Parmesan and a pinch of aromatic mince. Season with salt and pepper. Heat the frying pan with plenty of oil. Collect the prepared mixture in a pastry cloth pocket fitted with a spy nozzle and let it come out in a ribbon forming small donuts on a sheet of special kitchen paper that has already been greased. Arrange 5-6 of them at a time, spacing them rightly apart, then lift the sheet and turn it upside down on the pan, shake it gently and, if necessary, also immerse the paper in the container, to allow the donuts to detach and finish without turning out of shape in the oil; fry them until they are golden brown and swollen, then remove them with a slotted spoon and drain them on a double sheet of kitchen paper, keeping them warm. After frying, place the donuts on a plate and serve immediately.