Print Options

Back to Drop Doughnuts >

Include these items:

Select reviews >

Taste of Home Logo

Drop Doughnuts

 Drop Doughnuts
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
18-20 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 cup mashed potatoes (mashed with milk and butter)
  • 1/4 cup sugar
  • 1 Eggland's Best 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.