|1 tsp / 5 ml||Butter|
|1 tsp / 5 ml||Milk|
|1 tsp / 5 ml||Peppermint extract|
|2 lbs / 907 g||Icing sugar (approximate)|
|8 oz / 225 g||Semisweet chocolate (Bakers works well)|
DirectionsMash potato with butter and milk, making sure all the lumps are out (a potato ricer works well). Gradually add icing sugar, mixing well after each addition. *A hand beater can be used until the dough gets too stiff then hand kneading works better. Form balls and flatten to form patties of desired size. Leave these air dry overnight. The next day, melt chocolae over hot water and dip the patties one at a time in chocolate and place on waxed or parchment paper. Refrigerate until fully cooled. ** The amount of icing sugar can depend on the moistness of the potato. ** By changing extracts and using food coloring, other candies may be made such as Easter Eggs or Christmas Bells.
This potato recipe is brought to you courtesy of Melda Comeau.