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Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
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Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Mashed Wisconsin Potato After-Dinner Candy


1 c. warm, unseasoned mashed Wis-consin potatoes (Russets recommended)
2 t. vanilla extract
2 to 3 lbs. confectioners’ sugar
1 lb. dark chocolate for dipping
2/3 c. ground salted peanuts
1 c. shredded coconut (optional, or use instead of the peanuts)


Combine first three ingredients in a 4-quart mixing bowl. Sift 2 pounds of the confectioners’ sugar over mixture, 1 cup at a time, stirring after each addition. (Mixture will liquefy first, then gradually begin to thicken.) Continue until it becomes a stiff dough (It may not take 2 pounds of the confectioners’ sugar, and it may take more, depending on the moisture in the potatoes).

Knead the dough, and cover with a damp cloth. Chill until a small spoonful can be rolled into a ball. Dip half-inch balls in melted chocolate, then sprinkle with peanuts or coconut…or both!

Materials courtesy of the Wisconsin Potato & Vegetable Growers Association. For more information,

This farm news was published in the February 1, 2006 issue of Farm World.