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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3-1/2 dozen


  • 1/2 cup mashed potatoes (made with milk and butter)
  • 1/4 cup sugar
  • 1 large egg, 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


  • 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 teaspoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. If desired, roll in sugar while warm.
Nutrition Facts
1 doughnut: 42 calories, 2g fat (1g saturated fat), 5mg cholesterol, 29mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.

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Average Rating:
  • justmbeth
    Dec 28, 2017

    I made a double batch of these. Everyone loved them, even the dog who managed to confiscate our leftovers.

  • mcjaeger68
    Oct 22, 2017

    A great way to use up leftover mashed potatoes! They were delish and my husband couldn't believe that I used mashed potatoes in the recipe. I will definitely be making these again. Thank you for this delicious recipe for donuts!

  • angela32
    May 14, 2016

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

  • Galiahutchinson
    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.

  • Cheryl Clawson
    Mar 3, 2013

    No comment left

  • grammavickie
    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
    Dec 1, 2011

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

  • Bambi-Jo
    Nov 29, 2011

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

  • S.L.F.
    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
    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.