Preheat your oven to 400°F (204°C). Cut warm baked russet potatoes in half, scoop out the insides into a mixing bowl, and mash with unsalted butter and a pinch of salt until smooth.

Stir in 1 cup of confectioners’ sugar into the mashed potatoes until thick enough to hold its shape. Add a few drops of peppermint extract for flavor.

Roll the filling into 1-inch balls and flatten to form discs about ½ inch thick. Place shaped patties on a lined baking sheet.

Freeze the patties for at least 2 hours until firm to the touch.

Melt the chocolate in a microwave-safe bowl in 30-second intervals until smooth.

Dip each chilled patty into the melted chocolate using a fork, then place on parchment paper to cool.

Once chocolate is set, store patties in an airtight container at room temperature or in the fridge for up to 2 weeks.