|1 cup / 250 ml||Mashed Potatoes|
|1/2 tsp / 2.5 ml||Salt|
|2 tsp / 10 ml||Vanilla|
|2 lbs / 1 kg||Icing Sugar|
|1 lb / 500 g||Semi-sweet chocolate squares, or Chocolate Chips|
|2/3 cup / 66 ml||Peanuts (ground and salted)|
|1 cup / 250 ml||Shredded Coconut (optional)|
Directions1. Combine warm, unseasoned mashed potatoes, salt and vanilla in a 4 quart mixing bowl. 2. Sift icing sugar over potatoes, stirring and adding 1 cup of icing sugar at a time. Mixture will liquify when first sugar is added, then gradually begin to thicken. 3. When it becomes the consistency of stiff dough, knead it even if all the sugar has not been added (add more sugar during kneading if necessary) 4. After kneading, cover with a damp cloth. Chill slightly until a small spoonful can be rolled into a ball. 5. Shape into small 1/2 inch balls. 6. Dip in melted chocolate then roll in peanuts and/or coconut. Place on waxed paper until able to be handled. Not very long. Stores well, travels well and freezes very well. Makes about 8 dozen 1/2 balls (about 2 pounds of candy). For true pioneer candy, omit peanuts and chocolate.
This potato recipe is brought to you courtesy of Dianne Gavel.