1/2 cup unseasoned, well-mashed cooked potato (about 1 medium potato)
3 cups powdered (confectioners) sugar
1 cup flaked or shredded coconut
1 teaspoon pure vanilla extract
2 ounces semisweet chocolate
While the potato is hot, beat in the sugar and coconut; then the vanilla.
Press into a lightly greased 8-inch square pan. Melt chocolate and pour over top. Chill and cut into squares. Keeps indefinitely 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 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.