12 Servings
8 Hours
Allergens
Bake or microwave your potato until it is totally soft. Remove the peel and mash it until it is completely smooth.
Add confectioners’ sugar to the mashed potato and mix. Add more and more sugar until it is no longer sticky and you have a nice, workable dough. Add mint flavoring to taste.
Make balls from the dough and squish them to get a patty shape. Put these on a cookie tray and let them dry overnight. In the morning, flip them over and dry them for a few more hours.
Melt chocolate in a double boiler. If you don’t have one, a small pot immersed in a larger pot of boiling water works as well. Heat the chocolate until it is uniformly melted.
Dip the dry patties into the melted chocolate. Fish them out with a fork and leave them on some wax paper to dry.
Tips:
To keep costs down, you can stretch the chocolate out by melting some margarine, butter, or coconut oil together with it.
Notes:
These candies can be a drop sticky and melt in warm weather. Wrap them individually in plastic wrap and store them in the freezer until serving or sending in mishloach manot.
