Drop Doughnuts
Taste of Home
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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
SERVINGS: 18-20
CATEGORY: Breakfast/Brunch
METHOD: Deep-Frying
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1/2 cup mashed potatoes (mashed with milk and butter)
- 1/4 cup sugar
- 1 egg, 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 bowl, combine 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 dough by teaspoonfuls, 5 or 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately. Yield: 3 to 3-1/2 dozen.