Mashed Potato Fudge

Presented by: Stephanie Hagarty-Moening, from Snohomish

Cook's Notes: Last year I was looking for creative recipes to enter at the Evergreen State Fair in Monroe, in the Baking department. I found a potato fudge recipe online and jazzed it up a bit for competition. I did win a blue ribbon and a merit award with this recipe at the Evergreen State Fair, 2000.

Makes 64 one-inch squares of fudge


  • 1/2 cup cooked potatoes, peeled and mashed
  • 2 tablespoons soft, unsalted butter
  • 1 pound confectioners’ sugar
  • 3 squares cooking chocolate, softened and melted
  • 1 teaspoon Irish cream liqueur (or vanilla extract if you prefer nonalcoholic)
  • dash of salt


Put mashed potatoes into a mixing bowl. Add soft butter and mix. Add confectioners’ sugar and mix well. Add the Irish cream or vanilla and a dash of salt to melted chocolate. Stir. Combine the chocolate mixture with the potato mixture and combine well. Press mixture into an 8-inch square pan that has been lined with plastic wrap. Chill for at least 2 hours. Remove from refrigerator and invert on a clean cutting board. Cut into squares.



I could make a lot of this kind of fudge. My sister that lives in Idaho
she just gave me a full box of Idaho Burbanks Spuds for a gift for thanksgiving.

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