Potato Candy

These amounts are approximate.  Start with left-over mashed potatoes.  We rolled these in cinnamon-sugar for St. Patrick's Day and called them Irish Potatoes.

3/4 cup mashed potatoes

4 cups powdered sugar

4 cups flaked coconut

1 1/2 teaspoon vanilla

Chocolate for melting - like German Chocolate or Hershey

Mix first 4 ingredient until able to form balls the size of golf balls.  Chill.  Dip in melted chocolate, put on waxed paper to set.

Lois Crissman

Potato Candy

My recollection is that you start with smooth well-mashed potatoes, then start working confectioner's (powdered) sugar in, even to the point of kneading it by hand until it becomes "formable"; stiff enough to roll out like pie crust, using powdered sugar the same way as you would "flour" the board and rolling pin.  Then spread peanut butter on the rolled-out mashed potato mixture, roll up like a jelly roll and chill a while.  Then slice into little rounds.

Eat, no cooking or baking.  The consistency of potatoes differ so much that amounts are hard to measure -- we would make it from left-over mashed potatoes although, of course, they shouldn't have been prepared with too much pepper or garlic or the like.  Wonderful taste, unlike anything else.

Amelia Carr

Peanut Butter Pinwheels or Potato Candy

1/2 cup cold mashed potatoes (no milk or seasoning)
1/8 tsp. salt
approximately 4 cups of confectioner sugar (10X sugar)
1/2 tsp. vanilla
1 cup peanut butter

Directions:

Combine 1/2 cup cold mashed potatoes, salt and enough confectioner sugar (approx. 4 cups) to make an easily handled fondant - Beat well, add vanilla.

Turn half the mixture onto board that has been lightly dusted with confectioners sugar.

Roll into rectangle 1/4" thick.

Spread with 1/2 cup peanut butter.

Roll up from short side into jelly-roll fashion.

Repeat with rest of fondant.

Refrigerate until firm.

Slice 1/4" thick.  Makes about 4 dozen.

Janet Gray

Homemade "Easter Eggs"

Ingredients:
1/4 pound of butter (can use oleo)
2 pounds 10-X sugar
1/2 cup mashed potatoes
1 teaspoon vanilla flavoring
Chocolate coating

Directions:

1.  Peel and boil potato until soft.  Drain and mash, measure out 1/2 cup.

2.  Blend butter with the 1/2 cup of potatoes, let mixture stand until cold.

3.  Add sugar and vanilla to the potato/butter mixture and blend until creamy.

4.  Mold into egg shape and chill for at least one hour.

Chocolate Coating:

1.  Melt 1/2 pound of bitter chocolate* in a double boiler.

2.  Stir in 3 tablespoons of paraffin wax into the chocolate.

3.  Cool and dip "eggs" into chocolate.

4.  Drain and place on wax paper to harden.

* Today you can buy Chocolate Melts (they are small round pieces and easier to work with and you can omit the paraffin wax.

Variations:
Add to the potato mixture and blend well before molding.

A.  "Fruit & Nut" - Add 1/2 cup chopped candied fruit and 1/2 cup chopped nuts.

B. "Fruit" - Add 1 cup of finely chopped candied fruit.

C.  "Nut" - Add 1 cup of finely chopped candied fruit.

D.  "Cherry" - Add one cup of finely chopped maraschino cherries (be sure to drain cherries).

E.  "Maple" - Omit vanilla and add 1 teaspoon of maple flavoring.

F.  "Mint" - Omit vanilla and add 1/2 teaspoon of mint flavoring.

G.  "Peanut Butter" - Add crunchy or smooth peanut butter to taste.

Janet Gray