Drop Doughnuts Recipe

4.5 18 14
Drop Doughnuts Recipe
Drop Doughnuts Recipe photo by Taste of Home
Publisher Photo

Drop Doughnuts Recipe

Read Reviews
4.5 18 14
Publisher Photo
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
MAKES:
18-20 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18-20 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

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.
Originally published as Drop Doughnuts in Taste of Home October/November 1996, p39

Nutritional Facts

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

  • 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
  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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Reviews forDrop Doughnuts

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mcjaeger68 User ID: 4138737 276598
Reviewed 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!"

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

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

MY REVIEW
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."

MY REVIEW
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!"

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

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

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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

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

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