Dubbel chokladpotatisdroppar

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1. 1
   Preheat the oven to 375°F.
2. 2
   In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the egg and vanilla.
3. 3
   Beat in the mashed potato—ensuring it is cool—and the melted unsweetened chocolate.
4. 4
   In a separate bowl, combine the flour, salt, and baking soda. Add to the creamed mixture alternately with the buttermilk.
5. 5
   Fold in the chopped walnuts.
6. 6
   Drop by teaspoon or small cookie scoop onto a parchment-lined or greased baking sheet. Bake for 12 to 15 minutes. Let them remain on the baking sheet once removed from the oven.
7. 7
   In a double boiler, or in a small saucepan over low heat, melt the butter and chocolate.
8. 8
   Remove from the heat, and slowly begin whisking in the powdered sugar alternately with the hot water. Whisk smooth.
9. 9
   Frost cookies by inverting them into the icing, shimmying, and then removing gently. Transfer to a wire rack to cool completely. Periodically, the icing may need to be whisked to prevent early hardening.