Ingredients:

• ½ cup Idaho® potatoes plain and mashed
• ¾ cup semi-sweet chocolate chips
• 4 tablespoons unsalted butter
• 1 tablespoon milk
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1 pound confectioners' sugar sifted
• ½ cup toasted pecans optional

Directions:

1. Microwave the potatoes until tender (see notes below). Scoop out the flesh, mash until smooth, and let cool completely at room temperature.
2. Using a double boiler, melt the chocolate with the butter. Remove from heat and let the mixture cool slightly.
3. While the chocolate mixture is cooling, butter an 8-inch brownie pan and line with a parchment sling or aluminum foil. Set aside.
4. Add the cooled mashed potatoes to the melted chocolate and stir (whisk if needed) until well combined. Then add milk, salt, and vanilla extract, mixing thoroughly.
5. Sift the confectioners’ sugar and add it one cup at a time, mixing well after each addition. The batter will become very thick—using a stand mixer is helpful. Once fully combined, add the toasted pecans, if desired.
6. Refrigerate the pan for at least one hour. Once set, use the parchment sling to remove the fudge and cut into small pieces for serving.