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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.


  • 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 McCormick® Pure 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


  • 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,

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Drop Doughnuts (continued)

Nutritional Facts: 11 g carbohydrate, trace fiber, 2 g protein.