Chocolate Covered Potato Kisses

Ingredients

• 1/2 cup unseasoned hot mashed potatoes
• 1 tablespoon butter
• 1 pound confectioners' sugar, sifted
• 1 teaspoon brown sugar
• 1/2 teaspoon vanilla
• 3/4 cup sweetened flaked coconut
• Up to 2 teaspoons cream or milk, to thin, optional
• 1 bag chocolate morsels
• Sprinkles, to top, optional

Directions

1. Line a roomy spot on the counter, or a large baking sheet, with parchment paper or waxed paper. In a medium mixing bowl, stir the mashed potatoes together with the butter until well combined. Add the sugar or sugars a little at a time, mixing until the candy base is smooth.
2. Mix in the vanilla extract and coconut. If the dough feels overly stiff or does not stay together, work in the milk or cream. Shape the mixture into balls about 1 inch across, then freeze them for about 1 hour.
3. Melt the chocolate morsels in a medium saucepan or double boiler set over low heat. When the chocolate is melted, take the truffles out of the freezer and dip each piece in chocolate with a fork or skewer, then tap it on the pan’s edge so the extra chocolate falls away.
4. Move the coated candies to the prepared parchment or waxed paper. If you want a decorated finish, scatter sprinkles over the tops. Allow them to set for about 2 1/2 hours before serving.