Mashed Potato Truffles

Directions

1. 1
   In a small bowl, add the chocolate chips. Melt them in the microwave at 50% power, or in the top of a double boiler. Melt the chocolate slowly and stir often. If doing it in the microwave, heat for 30 seconds at a time, stirring before each increment. When the chocolate has melted entirely, stir in the mashed potatoes. Add the vanilla. Stir, stir, stir. And stir til you can stir no more.
2. 2
   Place the mixture in the fridge to firm up for 30 minutes.
3. 3
   Pour your rolling mixture(s) in little bowls and have them ready. Take 1 tablespoon-sized hunks of the cold dough and roll between the palms of your hands. Roll in desired topping, then place on a baking sheet and refrigerate until firm.
4. 4
   They will keep in the fridge for 1 week.
5. 5
   Notes: Make sure you don't use leftover mashed potatoes that contain garlic, herbs, sour cream or excessive pepper or spices. I didn't try this recipe with instant potatoes. I used Russet potatoes that I peeled, boiled, and mashed with a splash of cream, milk, butter and salt.