Retro Peanut Butter Eggs

Note the eggs require overnight refrigeration so plan ahead!

Peel and dice the potato, and place it in a medium saucepan with the sea salt. Cover the diced potato with half an inch of water, and then bring to a boil on high heat. When the water begins to boil, turn the temperature down to medium-high. Cook until the potato is fork tender, which should take around 10 minutes.

Drain the potato, and then place it in a large mixing bowl with the butter, vanilla, and cream. Mix on medium speed for 2 minutes. Add the peanut butter to the mixture, and mix for 1 minute on medium speed. Add the powdered sugar to the mixture, and then mix on low speed until all of the ingredients are thoroughly mixed together.

Roll the peanut butter mixture into 1 1/4-inch balls between the palms of your hands, and then form into an egg shape. Place the eggs on a waxed paper lined baking sheet. Refrigerate the peanut butter eggs overnight.

Place the chocolate chips and Crisco in a small bowl, and then microwave for 1 minute. Stir the mixture, and then microwave in 15-second intervals, stirring in between each one, just until the chocolate is completely melted and smooth.

Dip each egg into the chocolate mixture, being careful to shake off any excess chocolate. Place the eggs back onto a fresh waxed paper lined baking sheet, and then refrigerate again until the chocolate coating has hardened.

Store the peanut butter eggs in a single layer in an airtight container.