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Mashed Potato Pecan Fudge

This treasured recipe goes back to my grandmother, who loved the candy as much as I do! It's easy to make and so indulgent. Be ready to hand out the recipe.—Carolyn Hayes, Johnston City, Illinois
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    1-3/4 pounds


  • 1 teaspoon plus 1/2 cup butter, softened, divided
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup mashed potatoes (without added milk and butter)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3-3/4 cups confectioners' sugar
  • 1 cup chopped pecans


  • Line an 11x7-in. pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan over low heat, melt chocolate and remaining butter; set aside.
  • In a large bowl, combine the mashed potatoes, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Stir in pecans and chocolate mixture. Spread into prepared pan. Refrigerate for 1 hour or until firm.
  • Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Remove from the refrigerator just before serving.

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Average Rating:
  • Kim
    Feb 20, 2021

    Pros: end result is REALLY good! The taste is great and you would never be able to tell that there's potato in it. It's also completely foolproof and more cost-effective to make it using this method instead of more traditional fudge recipes. Cons: the texture is somewhere between being like a thick paste and a bit chalky. It's missing that creaminess of classic fudge. My biggest gripe with this recipe is the amount of elbow grease you need to form the fudge. Maybe this would be a lot easier to make using a high end food processor (which I don't have), but if you don't have one, be prepared to knead this mixture out like bread dough. Overall, I would consider making this again, but maybe just for the holidays, or some other special occasion.