Preheat the oven to 350°F. Grease a large doughnut pan or two small pans (enough for 6-8 medium doughnuts), or spray with gluten-freenonstickcooking spray.

In a food processor, blend the potatoes, milk, oil, vinegar, flaxseed, xylitol, vanilla, almond extract, and stevia until perfectly smooth and creamy. Add the remaining ingredients and process until blended; do not overmix (batter will be thick).

Carefully spoon the batter by teaspoonfuls into the doughnut pan and use the back of the spoon to spread it evenly. The pan should be about ⅔ full for each doughnut.

Bake for 18-23 minutes, until the doughnuts are puffed and a knife inserted in the center of adoughnut comes out clean but moist. Cool for 10 minutes in the pan, then turn onto a rack to cool completely.

While the doughnuts cool, make the frosting. Place all frosting ingredients in a mini food processor and process until smooth and creamy. The consistency should bethick but pourable. It will firm up as it cools. Spread the tops of the doughnuts with glaze. Alternatively, pour the glaze into a plastic food storage bag, seal the bag, and snip a tiny hole in one corner; then squeeze the glaze onto the doughnuts to decorate. Store extra glaze in a covered container in the refrigerator. Doughnuts can be frozen.