To make Paula Deen's chocolate-covered potato eggs, combine 2 cups mashed potatoes, 1 stick butter, 2 pounds powdered sugar and 1 1/2 teaspoons vanilla extract. Refrigerate the mixture, then divide into 16 pieces. Freeze the pieces for 30 minutes, then coat each piece evenly in melted chocolate.
Variations on the recipe for potato candy are available on FoodNetwork.com and TasteOfHome.com. To make Food Network's chocolate potato candy, boil 1 medium peeled potato until very tender. Mash the potato thoroughly, then gradually add 3 1/2 cups powdered sugar, stirring until the mixture becomes dough-like in consistency. Spread 1/2 cup powdered sugar onto a flat surface, and roll the dough flat. Spread 1 cup peanut butter and 1/2 cup melted semi sweet chocolate over the dough. Roll the dough into a log, and cut into 1-inch pieces.
For Taste of Home's Maine potato candy, combine 4 cups powdered sugar, 4 cups flaked coconut, 3/4 cup cold mashed potatoes, 1 1/2 teaspoons vanilla extract and 1/2 teaspoon salt in a large bowl. Line a 9-inch square baking pan with foil, and grease the foil. Press the potato mixture into the pan, and refrigerate overnight. Cut into rectangles, and freeze. In a microwave-safe bowl, melt 1 pound chocolate candy coating. Dip the frozen candy bars into the candy coating, then place them on a sheet of wax paper to set.