Drop Doughnuts

Mashed potatoes in doughnuts might sound like a curveball, but this is an old baker’s trick that goes back generations. The potato adds moisture and a pillowy softness to the dough that flour alone just can’t achieve. Sour cream doubles down on that tenderness and adds a subtle tang.

Drop them by teaspoonfuls into hot oil, fry for just a minute on each side, and they puff up into golden little spheres with crispy shells and cloud-soft centers. A roll through sugar while they’re still warm gives them that classic doughnut sparkle.

Three dozen disappears fast, so consider making a double batch.

Pro Tips

• Use leftover mashed potatoes if you have them. Just make sure they’re plain, without garlic or heavy seasoning.
• Keep the oil temperature steady. Too cool and the doughnuts absorb oil and turn greasy. Too hot and the outside burns before the inside cooks through.
• Fry in small batches of 5 to 6 at a time. Crowding the oil drops the temperature and gives you soggy results.
• Serve these immediately. Like all fried dough, they’re at their absolute best within the first 15 minutes.