Ingredients

The following ingredients have 64 Servings
  • 1/2 cup potatoes, (unseasoned, well-mashed and cooked (about 1 medium potato)*)
  • 3 cups powdered sugar ((confectioners' sugar))
  • 1 cup coconut, (flaked or shredded)
  • 1 teaspoon pure vanilla extract
  • 3 ounces semisweet chocolate
  • 3 tablespoons butter

Instruction

  • Bake or microwave the potato until a fork pierces it easily.
  • While the mashed potatoes are still warm, beat in the powdered sugar and coconut; then add the vanilla extract.
  • Press into a lightly-greased 8-inch square pan; set aside.
  • In a saucepan over low heat, melt chocolate and butter, stirring occasionally. When melted, pour over top of the potato mixture.
  • Refrigerate until set and then cut into squares.
  • Store in an airtight container in the refrigerator.
  • Makes 64 (1-inch) pieces.
  • Variations Without Chocolate:
  • PEANUT BUTTER:  Roll potato mixture on wax paper sprinkled with powdered sugar until very thin.  Spread with creamy peanut butter and then roll into a long log.  Roll in a little more powdered sugar and refrigerate.  Slice to serve.
  • TENNESSEE CHRISTMAS MINTS:  Omit vanilla extract and substitute a few drops of oil of peppermint.  Tint fondant pink with food coloring.  Flatten balls to approximately 1/2-inch thickness.
  • COFFEE MOCHA LOGS:  Add 2 teaspoons instant coffee powder to recipe while kneading mixture.  Shape into finger rolls 1/2-by-2 inches.  Roll in chocolate sprinkles.