|When I was a kid, my mom used to make peppermint patties… out of mashed potatoes. I thought it was the weirdest thing in the world, but they sure were tasty! I don’t know what got me thinking of this recently, but I decided to use that information, and come up with my own peppermint patties recipe.
Knowing that I’d only need a small amount of potato, I got a bit
It only took a minute to scrape off the chives, and voila! Tons of time saved. Suck it, Martha Stewart!
Knowing that my husband hasn’t been fond of peppermint patties – but was willing to have his opinion changed over homemade ones! – I picked up some good dark chocolate to dip these in. You can dip them in whatever chocolate you want – chocolate chips, a few good chocolate bars, or baking chocolate. Also, feel free to play with the flavoring in this! If you’re not a fan of mint, ANY extract can be used! Add a little food coloring, and you can make an assortment of cherry, orange, maple… whatever fillings you can imagine!
This recipe works up quickly. It only takes about 5 minutes to mix it up, another 5 or so to roll/flatten, and probably 10-15 to dip them. SO worth it.
Homemade Peppermint Patties Recipe
2 russet potatoes
2 Tbsp butter, softened
Pinch of salt
6+ cups powdered sugar (icing sugar, confectioner’s sugar)
1-2 tsp peppermint extract
~ 12 oz chocolate of choice
Bake potatoes until soft all the way through. (Or cheat and buy baked potatoes from Wendy’s!. 🙂 )
Cut potatoes in half, scoop the insides into a mixing bowl, being careful not to include any of the skin. Add butter and salt, mash as well as you can – you want it as smooth as possible!
Carefully stir in 1 cup of powdered sugar – the mixture will go VERY liquid, don’t worry when this happens!
If there are any lumps in the mixture at this point, run it through a wire sieve, mashing the mixture as you go. Discard any lumps that you can’t force through.
Stir in peppermint extract (1 tsp for mildly minty, up to 2 tsp for “in your face” minty!) until well incorporated. Gradually add the rest of the powdered sugar, stirring until it forms a thick dough. (You may need more than 6 cups, depending on how wet your potatoes were!). Knead the dough a couple times, until it forms a smooth ball.
Pinch off bits of the dough that are big enough to make balls that are about 1″ in diameter. Roll each bit into a ball, then flatten into a disk. Place disks on a cookie sheet lined with foil. Once all of the dough is made into disks, place cookie sheet into a freezer for at least 2 hours.
When you’re ready to dip the mints:
Chop up the chocolate into little pieces, place in a glass bowl, and melt them. I like to microwave them in 30 second intervals (stirring after each), because I can’t be bothered with a double boiler.
When chocolate is fully melted and smooth, remove cookie sheet from the freezer and dip them one at a time.
I placed a disk on a fork (on it, not speared with it!), and gently turned it over a few times in the chocolate. With the mint on the flat surface of the fork, I gently knocked the fork against the bowl a few times to get rid of excess chocolate.
For a smooth top, carefully slide the mint off of the fork, and onto foil or parchment paper. For the more textured top, flip the mint upside down, and use the fork to swirl chocolate on any “bald” spots.
Let mints cool until chocolate is hardened, then enjoy!
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