Irish Creme Fudge

• 1 small potatoes
• 3 tablespoons liqueur irish cream style
• 2 squares chocolate
• 3 tablespoons butter
• 1 pound powdered sugar
• 36 each walnuts

1. Line an 8x8x2 inch pan with foil, extending foil over the edges of the pan.
2. Butter foil; set the pan aside.
3. Prick potato 2 or 3 times with a fork.
4. Cook on 100% power (High) for 4 to 5 minutes or until tender, turning over once.
5. Cool and peel.
6. Mash potato.
7. Add liqueur, stir until smooth.
8. Set aside.
9. In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on High for 1 to 2 minutes or until almost melted, stirring once.
10. Stir until smooth.
11. Stir potato mixture into chocolate mixture.
12. Slowly stir in powdered sugar.
13. Stir or knead until smooth.
14. Press into the foil-lined pan.
15. Score into thirty-six 1 to 1/4 inch squares.
16. Press a walnut piece into each square.
17. Cover and chill until firm.
18. Holding foil at edges, remove the fudge from the pan; cut into squares.

potatoes, liqueur irish cream style, chocolate, butter, powdered sugar, walnuts

Taken from recipeland.com/recipe/v/irish-creme-fudge-46599 (may not work)