This Old Fashioned Easter Egg Candy is a generations-old family recipe. We make it every year for Easter and it never lasts long. Don’t be alarmed by the mashed potatoes that the recipe calls for, they are a critical ingredient that I was skeptical of at first, but you’ll never be able to even tell that they’re mixed in the filling!
This old fashioned Easter egg candy is a generations-old recipe that has been in my family for a long time. It’s amazing, highly coveted by family friends, and it also includes a critical secret ingredient that you might have not seen coming.
Potatoes.
Believe it or not, the filling for these Easter Egg Candies is made partly of mashed potatoes.
I’ll be the first to admit that I had was severely skeptical the first time my mom showed me how to make this candy. When she started to peel the potatoes I thought she was joking, and I also thought there was no chance I would ever eat a candy that had anything to do with potatoes.
I was wrong.
The potatoes mostly serve for binding together the otherwise very sweet, sugary filling for these Easter Egg Candies. It’s untraceable in the finished product, and I encourage you to see if your guests can figure out what the “secret ingredient” actually is.
Tips for Making Old Fashioned Easter Egg Candy
- To make the potatoes, peel them, dice them into even-sized cubes, and boil them until tender when pierced with a fork, then drain and allow them to cool completely before mashing. You must make fresh mashed potatoes specifically for this recipe, don’t use leftovers that may have other ingredients (milk, pepper, garlic, etc.) mixed in.
- Let the potatoes cool completely. Don’t refrigerate them, just leave them at room temperature once you’ve drained them until they are completely cooled, and then mash them until no lumps remain.
- Add more sugar as needed. The dough will need to chill before you can roll it into eggs and it will be too tacky when first mixed up, but it should be somewhat shapeable. If it’s too runny, add more sugar, up to 2 cups more.
- Dust your hands with powdered sugar when rolling the eggs — the dough won’t stick to your hands and you’ll get nice smooth easter eggs that way.
- My grandmother’s recipe used unsweetened chocolate for the coating, as the filling can be very sweet and the unsweetened chocolate helps temper the sweetness. My family found the unsweetened chocolate to be much too bitter, and so I recommend using semisweet chips instead.
- I thin my chocolate a bit with a teaspoon of shortening, it helps the chocolate cover the eggs more neatly, but is optional (my grandmother’s recipe used paraffin wax.
Enjoy!
Old Fashioned Easter Egg Candy
Old Fashioned Easter Egg Candy made with mashed potatoes!
Ingredients
- 1/2 cup mashed potatoes* Use russet potatoes
- 1/2 cup salted butter softened
- 5+ cups powdered sugar
- 2 teaspoons vanilla extract
- 18 oz semisweet chocolate I use 1 1/2 bags semisweet chocolate chips
- 1 teaspoon shortening (like Crisco) optional, but this will make the chocolate thinner and smoother and easier for decorating
Instructions
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With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
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Add in remaining sugar, 1 cup at a time.
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Stir in vanilla.
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Refrigerate filling for at least 1 hour.
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Once chilled, scoop by 1 1/2 Tablespoon and roll into egg shape and place on wax-paper lined cookie tray. If dough is still sticky, chill for longer or dust your hands with powdered sugar before rolling. Return to refrigerator while you prepare the chocolate coating
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Pour chocolate chips in a microwave safe bowl, add shortening, and heat at 25 second intervals, stirring well in between, until chocolate is melted.
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Dip eggs in chocolate to coat and return to cookie sheet (to dip, I usually set the egg on the tines of a fork and then use a spoon to pour chocolate overtop and then slide egg onto wax paper lined sheet to harden).
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Refrigerate until chocolate coating has hardened. Keep eggs refrigerated.
Recipe Notes
*No salt/pepper or any other flavoring added. These should be plain potatoes that have been peeled, cubed, boiled, and then mashed.
Allow potatoes to cool completely before adding sugar. Otherwise they will melt the sugar and you will end up with a very runny mess that will not conform to an egg shape. I recommend allowing them to cool at room temperature rather than the fridge, as sometimes the condensation from the fridge can also make the mixture runny.
If needed, it is OK to add more sugar. The consistency will not be completely stiff and easy to roll into eggs before going into the refrigerator for an hour, but should be able to hold its shape.
Another variation of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy.
Recipe originally published April 19, 2014. Photos and some text updated March 19, 2018.
Natalie @ Tastes Lovely says
I have got to give these a try! I’ve never heard of potatoes in a candy, but I bet the flavors are amazing. What an interesting recipe!
Sam says
It’s really SO good! You will have no idea there are potatoes in the candy either, I think they are mostly for consistency purposes, but it works out amazingly!
Laura says
Thank you so much for sharing your recipe! For years my father kept asking me to find a recipe that tasted like his moms mashed potato candy recipe and boom! This is it! You made our Christmas! God bless you
Sam says
That’s awesome, I’m so glad that you loved the candy, Laura!! Thanks so much for commenting! 🙂
Chris says
My mom made these years ago. My dad and I loved them. Plain, Coconut and the cinnamon sticks were my favorite. Been looking for this recipe since she passed in 2010. Can’t wait to make them for Easter.
Sam says
I’ve never tried them with coconut, but I’ve made them into cinnamon sticks (we always called them cigars) and have made peanut butter filled pinwheels, too. It’s a versatile filling, I hope you love the recipe as much as the one your mom made. Thanks for commenting.
Sheryle says
I had a recipe that used mashed potatoes, powdered sugar and you could add either coconut or peanut butter mix alltogether amd cool in refrigerator then shape small pieces into eggs. Melt chocolate and parifinwax together in a double boiler then dip the eggs into the mixture to coat them and then cool on waxed paper. This was over 40 years ago. A neighbor gave this recipe when I lived in northeast Pennsylvania. I can’tell find a recipe, does anyone have a recipe? It possibly could Amish.
Stephanie says
If you want to send me a quick email asking for it I can email it to you. I’m actually making that version of potato candy tonight!
[email protected]
IowaLinda says
I know that everyone has a different idea of a perfect recipe and that is why you changed your grandmother’s recipe, but i would really like to have her recipe. I only use dark chocolate and unsweetened chocolate, therefore i know her recipe is the one i want. And the wax was used long ago but can still be purchased in stores as far as I know. Please consider publishing your grandmother’s recipe. Thanks. P.S.- I have a nice bread recipe that uses mashed potatoes. Potatoes in bread help leaven it.But keep in mind that potatoes are full of starch and sugar and will quickly raise blood sugar level so if diabetic, be careful.
Sam says
Hi! This is her recipe, I made the notations of what were changed with the chocolate coating because I wanted to preserve it (unsweetened chocolate and paraffin wax, amount not specified but feel free to use instead of semisweet chocolate ☺️). The filling, which is the recipe is exactly what her filling was, and I elaborated for clarity (allowing the potatoes to cool, dusting hands with powdered sugar) but this is it. I hope that helps!
Vicki Bodily says
Sam, I’m assuming the potatoes are russets? Also how many eggs does this make?
Sam says
Yes, russet, and if you use about 1 1/2 Tablespoon of dough (which I do, but it makes large-ish eggs) it yields about 2 dozen eggs. I’ll go add these notes to the recipe, thank you Vicki!
Dori says
Previously I’ve made these with sweetened condensed milk, but since I am lactose-intolerant, I can’t wait to try these.
Sam says
I hope you love them, Dori 🙂
Lisa says
Hi Sam, i have inherited this recipe from my grandmother and am anxious to make them for Easter. My question for you is at the bottom of her recipe it states you can also use crushed pineapple, coconut or mariciano cherries. Would you add this to your mixture? And have you ever made any of these variations?
Thanks
Lisa
Sam says
Hmm, I’ve actually never heard this from her but I’ll be seeing her tomorrow and will ask! I”m not sure exactly how it would be added.
Kaitlyn Brinkman says
Hey Sam,
I just tried this recipe and absolutely loved it. It was so much fun making them (I added a white chocolate drizzle that made them look so cute). Thanks So Much : )
Lindsay says
The filling tasted great but when I dipped the cold eggs in the hot chocolate they turned to mush! Am I doing something wrong because I was really looking forward to this recipe? I am pretty good at following recipes but this one did not work for me. It actually became a dessert dip:)
Tammy says
I prefer coconut oil to thin the chocolate….other wise I cant wait to try this recipe.
Cathy Basil says
I used to buy these from our church ladies each Easter, and I have been looking for the recipe. Please tell me how I make the peanut butter and chocolate versions.
Sam says
I’m sorry Cathy, I don’t have a recipe for those. I haven’t experimented with them to know ratios for substitutions. Sorry 😟