Homemade Peppermint Patties Recipe

Several homemade peppermint patties on a small green plate, with a sprig of mint.

5 from 4 votes

This is my Peppermint Patties recipe, the way I learned to make it as a kid. You will never BELIEVE the secret, base ingredient that the filling is built on!

Prep Time25

Chillling time2

Total Time2 25

Course: Dessert, Snack

Cuisine: American, Holiday

Servings: or more candies

Calories: 105kcal

Author: Marie Porter

Equipment

Parchment Paper

Ingredients

2 Baked russet potatoes Still warm!
2 tablespoon Unsalted butter softened
Pinch Salt
6+ cups Confectioners / Icing / Powdered Sugar
1-2 teaspoon Peppermint extract
12 oz Chocolate of choice 12 oz is the bare minimum I recommend having on hand.

Instructions

Cut potatoes in half, scoop the insides into a mixing bowl, being careful not to include any of the skin.
Add butter and salt, mash as well as you can – you want it as smooth as possible!
Carefully stir in 1 cup of powdered sugar – the mixture will go VERY liquid, don’t worry when this happens!
If there are any lumps in the mixture at this point, run it through a wire sieve, mashing the mixture as you go. Discard any lumps that you can’t force through.
Stir in peppermint extract (1 teaspoon for mildly minty, up to 2 teaspoon for “in your face” minty!) until well incorporated.
Gradually add the rest of the powdered sugar, stirring until it forms a thick dough. (You may need more than 6 cups, depending on how wet your potatoes were!). Knead the dough a couple times, until it forms a smooth ball.
Pinch off bits of the dough that are big enough to make balls that are about 1″ in diameter. Roll each bit into a ball, then flatten into a disk.
Place disks on a cookie sheet lined with parchment paper or foil. Once all of the dough is made into disks, place cookie sheet into a freezer for at least 2 hours.
When you’re ready to dip the mints:
Chop up the chocolate into little pieces, place in a glass bowl, and melt them. I like to microwave them in 30 second intervals (stirring after each), because I can’t be bothered with a double boiler.
When chocolate is fully melted and smooth, remove cookie sheet from the freezer and dip them one at a time.
I placed a disk on a fork (on it, not speared with it!), and gently turned it over a few times in the chocolate. With the mint on the flat surface of the fork, I gently knocked the fork against the bowl a few times to get rid of excess chocolate.
For a smooth top, carefully slide the mint off of the fork, and onto foil or parchment paper. For the more textured top, flip the mint upside down, and use the fork to swirl chocolate on any “bald” spots.
Let mints cool until chocolate is hardened, then enjoy!

Video

Notes

See post for a visual guide and more information and tips to ensure success.

Nutrition