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1
Note the eggs require overnight refrigeration so plan ahead!
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Store the peanut butter eggs in a single layer in an airtight container.
