18ozsemisweet chocolateI use 1 1/2 bags semisweet chocolate chips
1teaspoonshortening (like Crisco)optional, but this will make the chocolate thinner and smoother and easier for decorating
With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
Add in remaining sugar, 1 cup at a time.
Stir in vanilla.
Refrigerate filling for at least 1 hour.
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
Pour chocolate chips in a microwave safe bowl, add shortening, and heat at 25 second intervals, stirring well in between, until chocolate is melted.
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).
Refrigerate until chocolate coating has hardened. Keep eggs refrigerated.
*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.