Using an electric mixer or stand mixer (with paddle attachment), stir together mashed potatoes, butter, salt and 1 cup (125g) powdered sugar until completely combined.

With mixer on low-speed, add in remaining sugar, 1 cup (125g) at a time.

Stir in vanilla extract and check the consistency of the batter. It should be cohesive and will be sticky at this point but should not be runny/separating. If it is runny, add additional powdered sugar as needed.

Cover and refrigerate filling for at least 1 hour.

Once chilled, scoop dough by 1 ½ Tablespoon and roll between your hands into egg shape. Place eggs on wax-paper lined cookie tray. If dough is still sticky, chill for longer or dust your hands with powdered sugar before rolling.

Return eggs to the refrigerator while you prepare the chocolate coating.

Place chopped chocolate in a double boiler (see note to microwave instead) over simmering water and stir constantly until melted.

Remove eggs from the refrigerator. Dip a fork in chocolate then place the egg on the tines of the fork. Use a spoon to drizzle chocolate all over the egg until coated, then slide back onto the baking sheet to allow the chocolate to harden before enjoying.

Return eggs to the refrigerator and refrigerate until chocolate coating has hardened.