Potato Football Candy

Ingredients

• 4-5 ounces Idaho® potato fingerlings
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• Pinch salt
• 1 teaspoon vanilla extract
• 1 1/2-2 teaspoons half and half
• .
• Icing Laces
• 1/2 cup powdered sugar
• 2- 2 1/2 teaspoons half and half

Directions

1. Wash, dry and poke a hole in each potato with the top of a knife (so they don't explode). Microwave them in a covered container on high for about 4 minutes. Remove from microwave and set them aside until they are cool enough to handle. (I speed this up by putting them in a bowl in the freezer for 10 minutes, but you can let them cool on the counter.)
2. While potatoes are cooking, put the powdered sugar, cocoa powder and salt in the bowl of an electric mixer. Mix to combine.
3. When potatoes are cool, score the skin in a circle around the middle (at the equator), and slip the skins off with your fingers. Discard skins. Place potatoes in a wide, flat bowl and mash with a fork. Measure 1/3 cup.
4. With the mixer running on low, add the mashed potatoes into the sugar. Add the vanilla extract and 1 teaspoon of half and half. Allow mixer to run on low; you will likely see the mixture begin to look damp. If it is still too dry and crumby, add 1/2 teaspoon additional half and half, and allow mixer to run another minute. Beware of adding too much liquid, because it can turn goopy in a second if you add too much. You are going for a texture of damp crumbs that will hold together. Stop the mixer and see if you can shape the crumbs into a ball with your hand. If you can, you're ready. If they are still too dry, add another 1/2 teaspoon half and half and allow to mix longer. Try again.
5. Once you have the right texture, shape the mixture into small footballs, using your fingers. I like to squeeze each one into a rough oblong, and then push and pinch the ends a bit to get it wider in the middle and with the characteristic pointed ends of a football.
6. It makes 25-30, depending on size you make.
7. ICING LACES: In a small bowl, mix the powdered sugar and 2 teaspoons of half and half. Stir well. You want a firm icing so it will hold its shape, but not so firm it won't pipe out of an icing bag. Test in your icing bag to see if you can pipe it, and if you can't, add another 1/2 teaspoon half and half and mix until it is the right consistency.
8. Using an icing bag, pipe the laces to decorate your footballs.
9. Makes 25-30.
10. Storage: Store in a container with a tight lid.

Notes