Combine all ingredients together. Shape into Easter egg. (Press between 2 soup spoons.) Refrigerate until firm. Melt chocolate and paraffin. Dip cold, firm fondant eggs in cooled chocolate. Store dipped eggs in refrigerator.
Nut Fondant: Subtract peanut butter. Add 1 extra tablespoonful each of cream cheese and potatoes. Add tablespoon maple flavoring. Add 1 cup chopped walnuts.
Cherry Fondant: Use nut recipe but substitute chopped maraschino cherries for nuts and cherry juice for maple flavoring.
Butter Cream Fondant: Use original recipe, but double the butter and subtract the peanut butter.