Luqaimat

Add saffron and cardamom to 1/4 cup warm water. Keep aside.
Sift flour with salt and keep aside.
In 3/4 cup warm water, add sugar and yeast. Keep aside for 5 minutes.
To the flour add the mashed potato, saffron, and cardamom mixture, and stir.
Gradually add the yeast mixture and keep on stirring, until the batter looks like cake batter, (different all-purpose flour brands require different amount of water.)
Leave the batter to double in size, may take 30 to 40 minutes. The batter now should have bubbles, and be somewhat bouncy.
Heat oil. Take around a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
Scoop the batter with your fingers (take around 1/2 tablespoon from batter), use your thumb to push the batter off your fingers and in the oil, or take 1/2 tablespoon from batter using a spoon and push the batter off it using another spoon.
After 1 minute of frying, move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
When the dumplings are light brown, remove them from oil, and place them on kitchen paper.
Pour your favorite syrup on top. The syrup should be at room temperature.
You should serve these dumplings the same day you make them.