Drop Doughnuts Recipe

Drop Doughnuts RecipePhoto by: Taste of Home Drop Doughnuts Recipe Rating 4

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For 30 years, I've been using leftover mashed potatoes to make these light and fluffy doughnuts. The recipe was originally created by my neighbor's mother-in-law. The doughnuts are great for breakfast or as a snack anytime. -Marilyn Kleinfall, Elk Grove Village, Illinois

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Drop Doughnuts Recipe
  • Prep/Total Time: 25 min.
  • Yield: 18-20 Servings
    •
10 15 25

Ingredients

  • 1/2 cup mashed potatoes (mashed with milk and butter)
  • 1/4 cup sugar
  • 1 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Oil for deep-fat frying
  • Additional sugar or confectioners' sugar, optional

Directions

  • In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.
  • Heat oil in an electric skillet or deep-fat fryer to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm. Yield: 3 to 3-1/2 dozen.

Nutritional Facts 2 doughnuts (calculated without additional sugar) equals 88 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 59 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

Originally published as Drop Doughnuts in Taste of Home October/November 1996, p39

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Drop Doughnuts (14)

Drop Doughnuts Recipe

Drop Doughnuts

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Reviewed on Dec. 01, 2011 by akweek

quick, easy and great tasting - I will add a little salt next time though


Reviewed on Nov. 29, 2011 by Bambi-Jo

I gone to try to instead or vanilla use Bacon and roll in chopped pecans


Reviewed on Nov. 28, 2011 by S.L.F.

These are very good and easy to make. I wonder if they could be made with rice flour, as I have a Celiac person in the family.


Reviewed on Nov. 26, 2011 by donnajewett

Tastes great with the cinnamon and nutmeg added to the batter and great way to use up leftover mashed potatoes after the holidays.


Reviewed on Nov. 26, 2011 by foodsteacher

I would make the recipe again but add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the batter to add more flavor. Texture and ease of making was great!


Reviewed on Nov. 26, 2011 by plytmkutr

Very interesting. I am going to try these.


Reviewed on Nov. 26, 2011 by whoaisme

This brings back memories.Years Ago they were called Spud-nuts and there were shops that sold them. Mom worked at one . I think as I remember there would have been vanilla and a small amount of Cinnamon and nutmeg in them. That would give them more flavor. They were fried in peanut oil.I made a batch and had a cup of coffee and had a lot of old memories Mary S


Reviewed on May. 06, 2011 by dlindenf

I was really excited to make these, however, my family and I found them to be lacking in flavor. I think I will stick with my other doughnut recipe.


Reviewed on Apr. 09, 2011 by craftygrandma1951

We LOVE this recipe!! Very quick and easy. I rolled them in cinnamon and sugar and we are going to try adding cinnamon to batter!! Going to make second batch this morning.


Reviewed on Aug. 31, 2010 by misscleocat

This recipe is so easy and so good. I used red potatoes left over from a corned beef dinner. I ran out of vanilla extract so I used lemon instead. They were very yummy.

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