Bake or microwave the potato until a fork pierces it easily.
While the mashed potatoes are still warm, beat in the powdered sugar and coconut; then add the vanilla extract.
Press into a lightly-greased 8-inch square pan; set aside.
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.
* You can also bake a medium-size potato and mash it while still hot. The mashed potatoes should equal 1/2 cup. Learn how to make Perfect Mashed Potatoes. You can also use instant mashed potatoes to make this candy.
Coconut Potato Fudge Recipe: https://whatscookingamerica.net/Candy/mashedpotatofudge.htm