difficulty Moderate
equipment
  • pot
  • food processor
author Angela Liddon
write-up Write Up
forked from Cookie Dough Dip
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
240 g   240 g yellow-skinned cooked potatoes (peeled (approx. 1 & 1/3 cups cooked potato))  
  1. peel and roughly chop the potatoes. cook the potatoes in a pot of water on the stove-top until tender, about 20 minutes. drain.
  2. in a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple syrup. do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. process until smooth for at least a couple minutes, stopping to scrape down the bowl as necessary. make sure no clumps remain. you want it super smooth. adjust sweetness if necessary and add salt to taste.
  3. place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the chocolate chips just before serving. serve the dip with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or my favourite way, a spoon.
  6-7 tbsp 6-7 tbsp pure maple syrup (or to taste)  
  3 tbsp 3 tbsp cashew nut butter*  
  1/2 tbsp 1/2 tbsp pure vanilla extract  
  1/2 tsp 1/2 tsp fine grain sea salt (or to taste)  
  1/4-1/3 cup 1/4-1/3 cup dark chocolate chips