I've made this several times and brought to parties/BBQs and it is always a hit. I stopped peeling the potatoes, no need. Just chop, mix everything really well in a plastic bag.
Set up a baking sheet with parchment paper, spread out the potatoes flat, bake and perfection. Then I toss in a chafing pan cover for transportation and reheating as needed when I get to my final destination. Or put in a covered dish for home serving.
First time making frosting and mmm mmm good! Sifting the confectioners sugar was a bit of a pain but was likely worth it. Not sure I sifted enough, so I slowly added the evaporated milk and ended up only using 4 tbls and added some extra cocoa to get the right amount of chocolate flavor (PS I use the Ghirardelli unsweetened cocoa powder -- love that stuff for everything that requires the cocoa powder). It covered the 30 cupcakes I made with some extra--might have been more if I didn't keep eating it! Mmm ;-)
Was a success--first time making cupcakes from scratch. Read the comments. I did use salted butter (I didn't see if ppl used salted or unsalted---so I went the fun way), was sure to sift the flour, there's was no indication on what type of milk to use, so I went with 2%. Blended well, I do have a nice Kitchen Aid, 6 qt mixer--it's my baking best friend! I did put in the fridge for about an hour -- saw someone left overnight to better the texture, although I didn't have all night, but some fridge time did seem to help. Baked at said temp for 15 min, filling standard cupcakes up about 3/4 full. Came out fully and moist for me. Good Luck!
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