1 med. cooked potato
Powdered sugar
1 1/2 - 2 lbs. dipping chocolate
2-3 squares unsweetened chocolate
Flavorings

Mash the potato real fine with fork, let it cool very well, add powdered sugar gradually. Add flavoring when mixture becomes soft. If making different flavors divide batter in portions. (Vanilla, maple, peppermint, etc.) Add powdered sugar until batter is quite stiff, cover with damp cloth, refrigerate about 2 hours. Roll in balls and place on cookie sheet, cover again with damp cloth and freeze. After balls are frozen, dip in chocolate and roll in ground nuts. Put back on cookie sheet until set, store in containers. Melt chocolate, about 1 1/2 to 2 pounds of dipping chocolate; add 2 to 3 squares unsweetened chocolate (use double boiler). Keep warm.