- ¾ c. mashed potatoes
- ½ tsp. salt
- 2 (1 lb.) pkgs. confectioner’s sugar
- ½ c. medicated butter
- ½ lb. flaked coconut
- 2 tsp. vanilla
Peel potatoes and cut into cubes. Fill a 2-quart pot with water and add salt. Boil potatoes until soft. Drain and place in bowl. You can use leftover potatoes from the night before, but they need to be homemade, not instant.
Mash potatoes with 1 stick melted butter, add confectioner’s sugar, coconut and vanilla. Mix well.
Using a buttered or wax paper-lined cookie sheet, roll the potato mixture into balls and place in the fridge to cool. Once cool, they can then be rolled in ground cinnamon to look just like mini potatoes. They can also be rolled in colored sugar or dipped in chocolate.
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