Preheat oven at 210 C (410 F). Line a baking tray with non stick baking paper or parchment.
Combine hot potatoes and salt in a large mixing bowl. Mash as finely as you can using your hand.
Sprinkle over the flour and baking powder and mix everything to a soft dough. Divide into 12 portions and form each into a ball.
Flatten balls slightly and make a hole in the middle of each. Neaten doughnuts. Set aside.
Place doughnuts onto lined tray and bake for 20 minutes or until light gold and puffed. Set aside on a cooling rack until cold.
To make sugar coating, combine the sugar and water in a heavy based pot and heat over moderate heat until sugar dissolves. Do not stir.
Heat until syrup boils vigorously and thickens. When syrup is opaque and foamy, dip in both sides of each doughnut then gently shake off excess syrup.
Cool doughnuts on a rack with a tray beneath to catch any sticky drips. When syrup cools and sets to a crisp and crackly glaze, serve doughnuts.
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