This recipe for Mashed Potato Fudge, by Shannon Gilliland, is from The Nash Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 Cup Unseasoned Mashed Potatos 3 Cups Powdered sugar 1 Cup Coconut 1 Tsp. Vanilla 2 oz Semisweet Chocolate
While the potato is hot, beat in the sugar and coconut; then the vanilla. Press into a lightly greased 8-inch square pan. Melt chocolate and pour over top. Chill and cut into squares. Keeps indefinitely in an airtight container in the refrigerator.
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