Drop Doughnuts Recipe
Drop Doughnuts Recipe photo by Taste of Home
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Drop Doughnuts Recipe

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4.5 17 13
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18-20 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18-20 servings


  • 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

Nutritional Facts

2 each: 88 calories, 4g fat (1g saturated fat), 15mg cholesterol, 59mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 2g protein.


  1. In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.
  2. 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.
Originally published as Drop Doughnuts in Taste of Home October/November 1996, p39

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angela32 User ID: 3084463 248226
Reviewed May. 14, 2016

"These are fantastic! I rolled them in cinnamon sugar. So good!"

Galiahutchinson User ID: 8140477 240506
Reviewed Dec. 29, 2015

"This recipe for small crunchy donuts was just what I was looking for I served them with lemon sauce. If they had been more flavorful they would not have worked with the lemon sauce. Very good thanks for sharing."

grammavickie User ID: 5695271 6104
Reviewed Feb. 11, 2012

"These were surprisingly good. Made them in the evening and had the leftovers for breakfast. I did add cinnamon and nutmeg, as suggested by donnajewett for a little more flavor and they were great!"

akweek User ID: 943960 12607
Reviewed Dec. 1, 2011

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

Bambi-Jo User ID: 4819531 13044
Reviewed Nov. 29, 2011

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

S.L.F. User ID: 1590323 39166
Reviewed Nov. 28, 2011

"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."

donnajewett User ID: 4799542 201405
Reviewed Nov. 26, 2011

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

foodsteacher User ID: 1281657 17859
Reviewed Nov. 26, 2011

"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!"

plytmkutr User ID: 2703882 17773
Reviewed Nov. 26, 2011

"Very interesting. I am going to try these."

whoaisme User ID: 2624355 31881
Reviewed Nov. 26, 2011

"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"

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