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Sarah Bond
Course Chocolate, Dessert


  • 1 cup mashed potatoes don’t use any with savory ingredients like chives or garlic!
  • 1 tablespoon butter 14 g + 1 tablespoon (15 mL) milk (if not already in mashed potatoes) (or dairy-free alternatives like almond milk)
  • 2 tablespoon 15 mL honey (can sub agave or maple syrup)
  • 1 tablespoon 7 g cocoa powder
  • ¼ teaspoon 1.25 mL vanilla extract
  • 1 large bar 200 grams dark chocolate (be sure it is dairy free, if that is important to you)
  • ¼ cup each of chopped pistachios chopped shaved almonds, shredded coconut, cocoa powder (or whatever toppings suit your fancy)


  • If you’re using freshly made, warm mashed potatoes, mix in butter and milk. If you’re using leftovers that don’t yet have butter or milk in them, melt the butter and mix it in, along with the milk.
  • Set a wire mesh sieve over a large bowl and, working in batches, push your potatoes through the sieve with a rubber spatula or spoon. This can seem a bit labor intensive, but it’ll give you ultra fine and fluffy mashed potatoes!
  • Mix honey, cocoa, and vanilla into the potatoes, tasting and adding more honey or vanilla as needed.
  • Form potato dough into teaspoon sized balls and set on a large plate. Get your preparation station ready by putting your topping ingredients (pistachios, almonds, shredded coconut, cocoa powder and/or whatever else you’d like to roll your truffles in) in small bowls.
  • Using the double boiler method or the microwave, melt the dark chocolate until ¾ is melted, then stir to melt the rest.
  • Set a potato ball on a fork and dunk it in chocolate. Let the excess run off then plop it into one of your topping bowls. Spoon toppings over the chocolate then transfer back to your plate. Continue until all of your truffles are coated, then pop them in the freezer for 5 minutes to harden.


-Store in an airtight container in the fridge for 3 to 4 days.
-I also tried coating my truffles in caramel then in chocolate, by drizzling them with caramel, dunking in chocolate, then immediately popping in the freezer. They were super tasty but the caramel had some sort of reaction with the potato that made them pretty liquidy. Super tasty, not quite as truffle-y in texture, but I’d definitely encourage you to experiment with it!