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