Ingredients:

Potato Truffle Ingredients

• ½ cup Idaho® russet potatoes plain and mashed
• ½ cup unsalted butter softened
• 1 ½ teaspoons vanilla extract
• ½ teaspoon salt
• 5 cups confectioners' sugar
• 1 cup sweetened coconut flakes

Dark Chocolate Coating

• 12 ounces dark chocolate melting wafers
• 1 teaspoon shortening
• toasted coconut (optional)
• sea salt flakes (optional)

Directions:

Cook the Potatoes

1. Start by piercing the potatoes all over with a fork, then microwave them, rotating every few minutes, until they’re tender when pierced. (5-10 minutes).
2. Once cooked, scoop out the flesh and mash it until smooth. Let cool completely at room temperature

Make the Truffle Mixture

1. In a stand mixer, beat together the cooled mashed potatoes, softened butter, vanilla extract, and salt until smooth and fully combined. With the mixer on low speed, gradually add the confectioners’ sugar, 1 cup at a time, mixing after each addition until a thick dough forms. Add the coconut flakes and mix until evenly incorporated.
2. Check the texture—the dough should be sticky but not runny or separating. If it feels too watery, add more powdered sugar until it holds together. Cover the bowl tightly and refrigerate for at least 1 hour, or until firm enough to roll into truffles.
3. Remove the chilled potato mixture from the refrigerator and lightly grease your silicone mold tray. Press small portions of the mixture firmly into each cavity, using your hands or the back of a spoon to flatten and smooth the tops so they’re even. Scrape away any excess mixture from the surface to keep the truffles neat, then place the filled mold back in the refrigerator for 20–30 minutes, or until the truffles are firm enough to coat in chocolate.

Dip the Truffles

1. Place the dark chocolate melting wafers and shortening into a medium microwave-safe bowl. Heat in the microwave in 30-second increments, stirring after each interval, until the chocolate is completely melted and smooth.
2. Pop the truffles out of the mold 2–3 at a time and dip them into the melted dark chocolate, using a fork or dipping tool to coat each one completely. Gently tap off any excess chocolate, then place the coated truffles on a parchment-lined baking sheet. You may need to reheat the chocolate as you work to keep it smooth and dippable.
3. If desired, you can pipe some of the melted chocolate on top of the truffles in a decorative pattern and sprinkle with flaky sea salt. You can also add toasted coconut for extra texture and flavor. Be sure to add any garnishes immediately, while the chocolate is still wet. Refrigerate the truffles for about 10 minutes, or until the chocolate has fully hardened.