Mashed Potato Fudge Recipes

MASHED POTATO FUDGE RECIPE - (4/5)

Mashed Potato Fudge Recipe - (4/5) image

Provided by micpad

Number Of Ingredients 6

Ingredients

1/2 cup unseasoned, well-mashed cooked potatoes (about 1 medium potato)
3 cups powdered (confectioners) sugar
1 cup flaked or shredded coconut
1 teaspoon pure vanilla extract
3 ounces semi-sweet chocolate
3 tablespoons butter

Steps:

While the mashed potatoes are still hot, beat in the powdered sugar and coconut; then add the vanilla extract. Press into a lightly greased 8-inch square pan. 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.

POTATO FUDGE

Potato Fudge image

My friend's grandmother made me this, and I was so intrigued by it that I begged her for the recipe!

Provided by Kathryn

Categories Desserts Candy Recipes Fudge Recipes

Time 1h35m

Yield 16

Number Of Ingredients 5

Ingredients

1 potato
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 cup sweetened flaked coconut
cooking spray

Steps:

Place potato in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cool potato until easily handled, about 5 minutes.
Peel potato and mash into a bowl. Stir in vanilla extract. Stir in confectioners' sugar until mixture is smooth and firm. Fold in coconut.
Grease a 9-inch cake pan with cooking spray. Spread potato mixture in the pan. Refrigerate until set, about 1 hour. Cut into squares.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 28.2 g, Fat 1.3 g, Fiber 0.8 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 14.2 mg, Sugar 24.9 g

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