Mashed Potato Fudge Recipes

Steps:

• Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together.
• Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes.
• Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces.

Steps:

• Place potato in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cool potato until easily handled, about 5 minutes.
• Peel potato and mash into a bowl. Stir in vanilla extract. Stir in confectioners' sugar until mixture is smooth and firm. Fold in coconut.
• Grease a 9-inch cake pan with cooking spray. Spread potato mixture in the pan. Refrigerate until set, about 1 hour. Cut into squares.

Steps:

• Line a 9" x 9" pan with waxed paper or foil and set aside.
• (This can also be done in an 8"x8" pan, but your fudge will be thicker, obviously) Heat butter and potatoes and mix until potatoes are creamy and well-blended.
• Drier potatoes will work better so if you are using mashed potatoes that are a little wet, you may want to heat them to evaporate some of the liquid.
• Heat milk in a saucepan over medium heat until warm.
• Add sugar, salt, and corn syup.
• Bring to a rolling boil, stirring occasionally with a wooden spoon.
• Continue to boil for about 5 minutes, then add the potatoes and mix.
• Bring back to a boil for about 3 minutes or until the boiling temperature reaches 234°F on a candy thermometer.
• Remove from heat and stir in remaining butter, chocolate chips and vanilla.
• Mix thoroughly and pour into prepared pan.
• Chill.
• Remove from pan, remove paper or foil, cut into squares.
• Decorate with powdered sugar, a blend of powdered sugar and a little cocoa powder, or if you would like, you may melt some chocolate over a double boiler and dip in chocolate and let set on waxed paper.

Steps:

• While the mashed potatoes are still hot, beat in the powdered sugar and coconut; then add the vanilla extract. Press into a lightly greased 8-inch square pan. 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.

Steps:

• In a 2 1/2 quart microwave safe bowl, cook chocolate pieces, uncovered, on high for 1 1/2-2 minutes or until pieces are melted and smooth, stirring half way through the cooking time.
• Stir in potatoes, peanut butter and vanilla. Add powdered sugar and stir till well blended. With the back of a spoon, press the mixture into a greased 8x8x2-inch pan. Cover and chill. When firm cut into squares.

Steps:

• Line an 11x7-in. pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan over low heat, melt chocolate and remaining butter; set aside., In a large bowl, combine the mashed potatoes, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Stir in pecans and chocolate mixture. Spread into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Remove from the refrigerator just before serving.