|¾ cup||Mashed potatoes|
|2||(1 lb. boxes) of confectioner's sugar|
|1||(12 oz.) pkg. of chocolate bits|
|4||Squares of unsweetened chocolate|
|½ pounds||Flaked coconut|
|½||Cake paraffin, the kind you melt to use on top of jelly (2 1/2 x 2 1/2 inches)|
Pare and cook potato to make ¾ cup mashed potato, not seasoned. Add salt. Using a double boiler, place the stick of margarine in it and melt over boiling water. Add mashed potato, confectioner's sugar, flaked coconut and vanilla. Mix well, then turn into a buttered jelly roll pan. Spread evenly. Place in a cool place to harden. When hard, cut into small squares and dip in the following chocolate mixture. Use double boiler. Place paraffin in top over boiling water to melt. Then add the two kinds of chocolate. Allow chocolate to melt. Stir well to mix ingredients. Use a toothpick to dip the potato candy into the chocolate mixture (holding each square above the chocolate mixture after dipping, so that the square drains well).
Place on waxed paper to harden. Makes 66. Submitted By BARRY WEINSTEIN On 03-04-95