Place the cut potatoes in a pan with a little bit of water and salt to cook them.
Once the potatoes are cooked, remove from the stove and remove the water, then add in the milk and butter. Puree the mixture.
In a separate bowl, mix together the sugar, the vanilla pod, the nutmeg and the eggs.
Add the pureed potatoes to the sugar and egg mixture.
In another bowl, mix together the the flour, salt and baking powder.
Add the dry mixture to the wet one a little at a time, until a pizza dough consistency is achieved.
Mix together our magical ingredients which are the vinegar and the baking soda in a small bowl. Add to the dough.
Place a plastic wrap on top of the dough and let the dough rise for at least an hour.
Place flour on your working surface and knead the dough until the consistency is similar to pizza dough. Roll out you dough the the desired thickness (we do about 5 mm).
Cut the donut with cookie/donut cutters.
Fry the dough at 350°F in the fryer. To achieve the perfect consistency we cook for 3 minutes on one side and 2 on the other.
FUN TWIST:
In a saucepan, heat half of the cream with corn syrup and vanilla.
Pour over the chocolate and let stand 1 minute.
Emulsify with a whisk and add the other portion of cream.
Cover directly with plastic wrap and refrigerate for at least 8 hours.
Sift and then beat the cream with the mixer until soft peaks form.
** When making the gingerbread man or any complexe form do not make the dough too thick! Or else, when frying, they will loose their shape. (happened to us on our first batch haha!).
Assembly:
After frying your little gingerbread man and rolling them in a mixture of sugar and cinnamon, use the end of a piping tip to make a hole and fill them with the chocolate chantilly.
