Chocolate Covered Potato Eggs

• 2 one pound boxes confectioners sugar
• 2 medium potatoes (2 cups total when mashed)
• 1 stick of butter
• 1 1/2  teaspoon  vanilla extract
• 2  cup  melted chocolate

Boil and mash potatoes, then cool to room temperature. Add butter to potatoes. Mix potatoes, sugar, and vanilla extract, and chill in the refrigerator for 1 hour. The mixture should be the consistency of marzipan. Divide into 16 equal pieces and roll into egg shapes. Freeze them for 30 minutes. Dip pieces into melted chocolate to cover, transfer to a rack for the chocolate to harden. Serve cold.

Prep Time: 25 minutes
Inactive Prep Time: 2 hours
Cook Time: 10 minutes
Difficulty: easy
Yield: 16 eggs

Recipe courtesy of Paula Deen