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• 1 cup warm, unseasoned mashed Wisconsin potatoes (russets work best!)
• 2 teaspoons vanilla extract
• 2 to 3 pounds confectioners’ sugar
• 1 pound dark chocolate for dipping
• 2/3 cup ground salted peanuts
• 1 cup shredded coconut (optional, or use instead of the peanuts)

Combine first 3 ingredients in a 4-quart mixing bowl.

2. Sift 2 pounds of the confectioners’ sugar over mixture, 1 cup at a time, stirring after each addition. (Mixture will liquefy first, then gradually begin t thicken.) Continue until it becomes a stiff dough (It may not take 2 pounds of the confectioners’ sugar, and it may take more, depending on the moisture in the potatoes.) Add coconut, if desired.

3. Knead the dough, and cover with a damp cloth. Chill until a small spoonful can be rolled into a ball. Dip ½-inch balls in melted chocolate, sprinkle with peanuts or coconut…or both!

Wisconsin Potato & Vegetable Growers Association



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