Mashed potato fudge is the best use of leftovers, ever!
We've always been a roasted potato kind of family versus a mashed potato one. The only time mashed made an appearance in our house growing up was meatloaf night.
Not even on Thanksgiving would we eat mashed potatoes, and I honestly have no idea why. They're easy, they take way less time than their roasted cousin, and they can be made into fudge afterward.
Now that you know this, I'd suggest making a double batch of mashed potatoes for your holiday meal to ensure plenty of leftovers, because potato fudge is where it's at.
This is just as chocolaty and sweet as normal fudge, but it's a bit creamier and smoother. Of course, you can go in any direction you want with the toppings — nuts, marshmallows, candy, etc. — but a simple caramel drizzle is pretty darn tasty.
Mashed potato fudge recipe
Adapted from Saveur
Need a way to use up those mashed potatoes this season? Make this simple fudge!
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 3 ounces dark chocolate (ideally 85 percent or higher), finely chopped
- 4 tablespoons coconut oil
- 1 pound powdered sugar
- 1/2 cup leftover mashed potatoes (Make sure they are very smooth. Whip if necessary to get rid of any clumps.)
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper (optional)
- Prepared caramel sauce, for topping
- Butter, for greasing
- Into a small bowl, place the chocolate and coconut oil, and melt either in the microwave or over a pot of simmering water.
- Let the bowl rest for a couple of minutes, and then stir in the sugar, potatoes, milk, vanilla, salt and cayenne pepper (if using).
- Mix until it becomes doughlike in consistency.
- Grease an 8 x 8-inch baking dish with butter, and spread the mixture into the dish with your hands.
- Chill for 1 to 2 hours to set.
- Remove from the refrigerator, cut into squares, and drizzle with caramel sauce.