![]() Once all of the dough is made into disks, place patties into a freezer for at least 2 hours.Ĭhop up the chocolate into little pieces, place in a heatproof bowl, and melt chocolate in whatever way your prefer. Place dough disks in single layers on your prepared baking sheet(s). Roll each bit into a ball, then flatten into a disk. Pinch off bits of the dough that are big enough to make balls that are about 1″ in diameter. Knead the dough a couple times, until it forms a smooth ball.Ĭover your work surface - and a large baking sheet - with sheets of parchment paper or wax paper. (You may need more than 6 cups, depending on how wet your potatoes were!). ![]() Gradually add the rest of the powdered sugar, stirring or beating on low speed until it forms a thick dough. Stir in peppermint extract (1 teaspoon for mildly minty, up to teaspoons peppermint extract for “in your face” minty!) until well incorporated. Discard any lumps that you can’t force through. If there are any lumps in the mixture at this point, run it through a wire sieve, mashing the mixture as you go. You can beat them on medium speed in a stand mixer (with a paddle attachment), use a hand mixer / electric mixer in a large mixing bowl, or use a potato ricer.Ĭarefully stir in 1 cup of powdered sugar – the mixture will go VERY liquid, don’t worry when this happens! Note: There are different ways to get your potatoes as smooth as possible. The full recipe is in the recipe card at the end of this post, here is a step-by-step recipe walk through with additional tips and info: Prepare the Peppermint FillingĬut potatoes in half, scoop the insides into a large bowl, being careful not to include any of the skin.Īdd butter and salt, mash as well as you can – you want it as smooth as possible! ![]() I just really don’t have anything to add, for them! Confectioners’ sugar / powdered sugar / icing sugar ![]()
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