Enjoy the combination of sweet and savory in this classic Potato Fudge. Adding mashed potatoes to shredded coconut and dark chocolate creates a sweet candy that will have everyone thinking they're eating a Mounds bar.
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Yes, you read the title of this post right. This delicious fudge actually has mashed potatoes in it.
I found this recipe in an old Wilton candy cookbook years ago. At first I wasn't sure because who combines fudge and mashed potatoes? That's almost as strange as using candy corn to make homemade Butterfingers...
Then I realized this was actually a coconut fudge, so I became intrigued. I had to know what a potato dessert tasted like. Turns out it's amazing and tastes like a Mounds candy bar.
Why You Will Love This
This easy potato fudge comes together in minutes with just a few ingredients, including mashed potatoes.
- This vintage recipe is a great way to use up leftover potatoes! Not seasoned, of course.
- The sweet flavor of coconut fudge topped with dark chocolate will remind you of a Mounds candy bar.
- No one will EVER guess the secret ingredient in this creamy fudge is actually a potato.
Ingredient Notes
A few basic ingredients, plus a baked potato, can be combined together to make a creamy coconut potato fudge that will blow your mind.
- Baked Potato - Remove the skin from one medium baked potato and mash it to get ½ cup of potatoes.
- Butter - Adds some creaminess and flavor to the fudge. I usually use unsalted butter, so I can control the amount of salt. If you are using salted, skip the salt in the recipe.
- Powdered Sugar - Sweetens and thickens the mixture.
- Shredded Coconut - You can use unsweetened or sweetened coconut for this recipe.
- Salt & Vanilla Extract - Helps to balances out the sweetness and adds flavor.
- Dark Chocolate Chips - Chocolate makes everything better.
BruCrew Tip: Use your extra coconut and chocolate to make these key lime coconut patties.
How to Make Potato Fudge
This sweet mashed potato fudge recipe comes together quickly in just a few simple steps. It's literally so easy to do!
- Scoop the flesh from a baked potato, mash it with a fork, and measure out ½ cup. Heat it up in a microwave safe bowl; add butter and beat until smooth.
- Add salt and vanilla and beat it again.
- Slowly mix in the powdered sugar, a little bit at a time, until a dough forms with the potato mixture.
- Add the shredded coconut and mix again. The mixture will be very stiff.
- Butter a foil lined 8x8 pan. Press the coconut fudge firmly into the bottom of the pan using parchment paper to make it even.
- Melt the chocolate chips in a heatproof bowl; spread it evenly on top of the fudge. Chill in the refrigerator for 1-2 hours before cutting.
BruCrew Tip: To make clean cuts in fudge, run a sharp knife under hot water and dry it off in between EACH cut. It takes extra time, but it makes perfect squares.
Storage Recommendations
On the Counter - The potato candy will keep for 3-4 days at room temperature in an air tight container.
In the Refrigerator - Place the fudge in an air tight container in the fridge for 6-7 days.
In the Freezer - Wrap the entire block of fudge in plastic wrap and foil; place in a freezer safe bag in the freezer for 1-2 months. Remove and thaw overnight in the fridge. Cut into squares right before you serve it.
Tips and Variations
- For a peanut butter twist add creamy peanut butter to the mixture before adding coconut.
- Use white chocolate for the topping instead of the dark chocolate.
- Add ¼ cup chopped almonds to the top of the chocolate before it sets if you like Almond Joy bars.
- Turn this fudge into potato candy. Press the mixture out very thin between parchment paper. Spread peanut butter on it, then roll it up into a log. Refrigerate a few hours, then cut into slices.
- Make coconut truffles by rolling the mixture into small balls, then roll them in powdered sugar, cocoa powder, or dip in melted chocolate.
Recipe FAQs
Yes, the secret ingredient in this fudge recipe is mashed potatoes. It adds a creaminess to the coconut fudge.
Yes, mix together the flakes and hot water and let it set up and cool before using.
If you do not like coconut, leave it out. You may need to add just a little more powdered sugar to thicken it up more before pressing it in a pan.
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Recipe
Potato Fudge
Enjoy the combination of sweet and savory in this classic Potato Fudge. Adding mashed potatoes to shredded coconut and dark chocolate creates a sweet candy that will have everyone thinking they're eating a Mounds bar.
Ingredients
- 1 medium baked potato
- 2 tablespoon unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 3 cups shredded sweetened coconut
- 1 cup dark chocolate chips (6 ounces)
Instructions
- Line an 8x8 pan with foil or parchment paper and butter it.
- Cut the potato in half and scoop out ½ cup of potato. Place it in a bowl and heat it in the microwave until slightly warm. Add the butter and beat until smooth and mixed in.
- Add the salt and vanilla and mix again. Try to get it as smooth as possible.
- Slowly start adding the powdered sugar until everything is combined.
- Add the coconut and stir until it is combined. The mixture will be thick.
- Press the mixture evenly into a buttered 8x8 pan using a sheet of parchment paper.
- Place the chocolate chips in a microwave safe bowl. Heat at 50% power for 45 seconds. Stir and repeat until melted and smooth. Spread evenly on top of the coconut fudge.
- Let set completely before cutting into squares.
Notes
- Add ¼ - ½ cup creamy peanut butter to the mixture before adding the coconut for a delicious peanut butter twist.
- Use white chocolate for the topping instead of the dark chocolate.
- Don't like coconut? Leave it out! You may need to add a little more powdered sugar to thicken the mixture, so you can press it in the pan.
- Add ¼ cup chopped almonds to the top of the chocolate before it sets to make it taste like an Almond Joy.
- Turn this fudge into potato candy. Press the mixture out very thin between parchment paper. Spread peanut butter on it, then roll it up into a log. Refrigerate a few hours, then cut into slices.
- Want to make coconut truffles? Roll the fudge mixture into small balls, then roll them in powdered sugar, cocoa powder, or dip in melted chocolate.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 116Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 37mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for mashed potato fudge was first published December 2008. It was updated and republished January 2023.
Leslie
These look yummy! How would I store them and how long will they last? Thanks
Jocelyn
You can keep the fudge in an air tight container on the counter for 3-4 days or in the fridge for 6-7 days. It tastes great either way, but I kind of liked it chilled best. I hope you enjoy it.
Dawn
My Dad made these for us when we were younger and they taste just like a bounty bar!?
Question though...mine did bit turn out creamy as in the picture, they were quite dry, did I mix too long, maybe not enough butter?
Thank you
Jocelyn
It's so crazy how good this fudge is. No one every knows there is mashed potatoes in it. If yours are dry, it may depend creamy and wet your mashed potatoes were. You can add more softened butter, if your mixture is too thick or even a little bit of milk. I hope that helps.
Sunnie
Thanks for posting, my mil is allergic to dairy so I am passing this on to her!
Jenn
this is exactly how I make coconut balls at Christmas .... I remember once telling my husband's grandmother (who LOVES my coconut balls) that these were made with mashed potatoes.....
the look on her face was absolutely priceless!! 😉
and I continue to make them for her, every year ..... going on 14 years this december! 🙂