Source: Portland Oregonian Food Day

1/2 cup unseasoned, well-mashed
    cooked potato (about 1 medium potato)
3 cups confectioners' sugar
1 cup flaked or shredded coconut
1 teaspoon vanilla extract
2 ounces semisweet chocolate

While the potato is hot, beat in the sugar and coconut; then the vanilla extract.

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.

Makes 64 (1-inch) pieces.

Variations

PEANUT BUTTER: Roll potato mixture on wax paper sprinkled with powdered sugar until very thin. Spread with creamy peanut butter and then roll into a long log. Roll in a little more powdered sugar and refrigerate. Slice to serve.

TENNESSEE CHRISTMAS MINTS: Omit vanilla extract and substitute a few drops of oil of peppermint. Tint fondant pink with food coloring. Flatten balls to approximately 1/2-inch thickness.

COFFEE MOCHA LOGS: Add 2 teaspoons instant coffee powder to recipe while kneading mixture. Shape into finger rolls 1/2 x 2 inches. Roll in chocolate sprinkles.