Preparation / Directions:
Combine mashed potatoes and vanilla. Adding one cup at a time, blend in enough confectioners' sugar to form a stiff, nonsticky dough. (Just how much sugar is needed will depend on moisture of po tatoes. Baked potatoes tend to be drier than boiled; leftovers tend to be drier than fresh.) Working with about 1 teaspoon of mixture for each candy, shape into small irregular spheres (like new potatoes) and set out on wax paper to dry slightly before coating. Toss candies, a few at a t ime, in a plastic bag with ground cinnamon. Shake off excess cinnamon. Store candies in cool place or refrigerate. Makes about 3 dozen candie
|
