Chocolate Covered Potato Eggs
By Paula DeenJUMP TO RECIPE
- 2 medium (1/2 cup total when mashed) potatoes
- 2 (1 lb) boxes confectioner's sugar
- 1 stick butter
- 1 1/2 teaspoons vanilla extract
- 2 cups melted chocolate
Boil and mash potatoes, then cool to room temperature. Add butter to potatoes, blend well and allow to cool. Add sugar, and vanilla extract to cooled potatoes (if your sugar is lumpy, you may want to sift it) Knead mixture by hand until smooth. Mold mixture into the shape and size of an egg, Repeat process until entire mixture has been molded. Refrigerate eggs for 1 hour.
Once chocolate is melted and cooled, use a slotted spoon to dip eggs in the chocolate. Place on rack or baking sheet to drain then transfer to waxed paper to harden.