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| Mashed Potato Desserts |
by Kim TilleyPotatoes for dessert? You bet! Their creamy mashed consistency and bland taste lend a wonderful consistency to cakes and candies. But don't take my word for it- try some of these recipes and let us know what you think! Lynn's Chocolate Potato Cake 4 oz unsweetened chocolate 1 tsp. vanilla extract 2 cups cake flour 1 tsp. baking flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. cinnamon 1 cup butter 1 3/4 cups sugar 4 eggs 1 cup mashed potatoes 1 cup buttermilk Melt chocolate with the vanilla, cool slightly. Sift together the flour, baking powder, soda, salt, and cinnamon. Cream the butter and sugar and beat in the eggs one by one. Add the chocolate and mashed potatoes. Beat in the dry ingredients alternatively with the buttermilk. Pour into a greased 13x9inch pan and bake in a preheated 350 degree oven for approximately 40 minutes (or bake in 2 round 9 inch pans for 30-35 minutes.) Cool before frosting. Frosting 3 oz unsweetened chocolate 1 1/2 tsp. vanilla extract 1 pound confectioners sugar dash of salt 1/2 cup softened butter hot milk chopped walnuts Melt chocolate and vanilla; let cool slightly. Cream the sugar, salt and butter. Add just enough hot milk to make a spreadable consistency. Beat in the melted chocolate. Spread on the cake and sprinkle with chopped nuts. Potato Fudge Cake 2 cups sugar 1 tsp. salt 2 cups flour 1 cup milk 1 cup mashed potatoes 2/3 cup cocoa 3 tsp. baking powder 2/3 cup butter 4 eggs, separated 1 cup chopped nuts Cream sugar and butter. Add egg yolks. Sift dry ingredients together and add alternately with milk. Add potatoes, and stir in nuts. Gently fold in stiffly beaten egg whites. Bake at 350 degrees until firm. Mashed Potato Pie Crust 1 cups potatoes -- mashed, unseasoned -at room temperature 1/4 cup oil 1 cup whole wheat pastry flour 1 tsp. baking powder 1/4 tsp. sea salt 1 tbsp. -- water, or more, if needed 1. Whip together the potatoes and oil, using wire whisk or fork. Mix together the flour, baking powder, and salt. Add the flour mixture to the potato mixture. 2. Using a fork or your hands, blend the two mixtures together. Do not over work. If the dough is too dry to hold together, gradually add a little water. (If your mashed potatoes are fairly moist you will not need to add any water. However, if they are dry, slowly sprinkle water onto the dough until it is moist enough to hold together.) 3. Roll the dough out onto apiece of wax paper. Sprinkle the counter or tabletop with a few drops of water to keep the paper from slipping, and sprinkle the dough with flour to keep the rolling pin from sticking. 4. Pick up the dough by the edges of the paper and place it (paper side up) in a pie plate. Carefully peel off the paper. Flute the edges of the pie crust, fill and bake according to the recipe of your choice. For the truly adventurous: Potato Candies! I never knew you could make so many desserts from mashed potatoes until I started searching the net for ideas. Here are just a few that I found! Mashed Potato Candy 1
medium potato Irish Potato Candy 1 Tablespoon Mashed potatoes 2-1/4 Cups Confectioners' sugar 1 12 oz jar peanut butter Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15-inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices. Potato Candy Easter Eggs 3/4 cup mashed potatoes 1/2 teaspoon salt 1 teaspoon vanilla extract 3-1/2 cup confectioners sugar 8 ounces semisweet chocolate 1 tablespoon vegetable oil In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Cover and refrigerate until cold. Shape 1/2 tablespoon of mixture into an egg shape. Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden. Pennsylvania Dutch Coconut Easter Eggs 3/4 cup mashed potatoes; unsalted 2 cups flaked coconut; fresh or dried 1/2 tsp. salt 1 tsp. vanilla extract 3 1/2 cups confectioner's sugar 8 oz semisweet chocolate 1 tbs. vegetable oil In mixing bowl,mix potato,coconut,salt and vanilla. Gradually mix in sugar. Cover; refrigerate overnight. Shape into 1/2 tbs. size eggs. Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden. Makes about 60. Mashed Potato Haystacks 3/4
cup mashed potatoes - cold Potato Candy Pinwheels: 1.
Add powdered sugar to cooled mashed
potatoes until a dough forms. Roll the
dough to whatever thickness you like
(about 1/4 inch works well). Spread peanut
butter (crunchy or smooth) onto the
rolled-out dough. Roll the candy up and
wrap it in wax paper or plastic wrap. Put
the roll in the refrigerator to cool and
harden. Slice and serve. Dried Potato Candies Combine cooled mashed potatoes with confectioners' sugar and evaporated milk to make a thick dough. mix until smooth. Shape into balls and roll in cinnamon. Let dry on flat cookie sheets until hard and dry. you can add vanilla extract or other flavorings when you add the milk. Mashed Potato Fudge 1/2 cup cooked potatoes, mashed 2 tablespoons soft butter or margarine 1 pound confectioners' sugar 3 squares cooking chocolate, softened and melted 1 teaspoon vanilla dash of salt Put mashed potatoes into a mixing bowl. Add soft butter and mix. Add confectioners' sugar, mix well. Add vanilla to melted chocolate, then add with salt to the mashed potato mix. Chill. Coconut may be added. Cut into bars or squares. Potato Cream Filling (The Art of Fine Baking, 1961) I'm not exactly sure what you'd use this one for, but it sure looked interesting! 1/2 c Butter 1 c Potatoes, mashed 1/4 c Cream cheese 1/3 c Sugar 1/4 c Sour cream 1 tsp. Orange rind, grated 3 Egg yolks 1 tsp. Lemon rind, grated 1 tsp. Vanilla Cream butter until soft. Beat in mashed potatoes and cream cheese. Stir in remaining ingredients. |
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Create My Own Soup 
