Boil potatoes and let it cool.

Peel off the skin and mash them with butter and milk.

Mix honey, cocoa and vanilla into the potatoes, adding more to taste.

Make sure they're cool enough to form balls; refrigerate if necessary.

Take a teaspoon of mashed potatoes, roll it into a ball and place on a large plate.

Repeat with remaining potatoes.

Freeze the balls for 30 minutes.

Put a potato ball on a fork and dunk it in the chocolate syrup.

Let the excess choco syrup drip off.

Drop it in one of the toppings like shredded coconut and sprinkles roll it around and put it on a tray.

Repeat until all of the truffles are coated, then papaya them in the freezer for 5 minutes to harden.

Serve chilled and enjoy the truffles with tutty futty.