Potato Butter Mints
From: The Central Market Cookbook (a Farmers Market in Lancaster, Pennsylvania); Recipe by Ruth Thomas, of Helen Thomas Produce, a stand at the Central Market
Makes 3 dozen mints

1/4 cup butter, softened
1/4 cup warm mashed potatoes, unseasoned
1 pound (about 2-1/4 cups) 10x sugar (confectioner's sugar)
any flavoring and coloring desired
small amount of granulated sugar

Cook potato, then mash. Do not add any salt or milk. Cream together the softened butter and the still warm mashed potato, using a mixer. Add 10x (confectioner's) sugar slowly, eventually mixing with hands when dough becomes too stiff for the mixer. Add a few drops of water or a little more sugar--whichever is needed--to make the dough workable.

Add coloring and/or flavoring, as desired. Mixture should resemble play-dough or firm clay.

Roll mint dough into balls or any shape desired. Roll each mint in the granulated sugar to coat.