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Description
A nostalgic and surprisingly delicious treat, Old-Fashioned Potato Candy is made from mashed potatoes, powdered sugar, and peanut butter, rolled into a log and chilled.
Ingredients
- 1 small russet potato (about 1/2 cup mashed), peeled and chopped
- 6-8 cups powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract (optional, but recommended)
- 2/3 cup creamy peanut butter (or almond butter, cookie butter, or Nutella)
Instructions
- In a small pot, cook the peeled and chopped potato until very tender. Drain the water completely.
- Transfer the cooked potato to a large bowl and mash until completely smooth and lump-free (a potato ricer is ideal for this). Allow to cool slightly, but keep warm.
- Add 2-4 cups of powdered sugar to the mashed potato and mix until blended. The mixture will be very loose and liquidy at this point.
- Stir in the vanilla extract, if using.
- Continue to add the remaining powdered sugar, 1 cup at a time, mixing until the mixture forms a thick, putty-like dough, slightly stiffer than cookie dough. (An electric mixer can be helpful if mixing becomes difficult by hand).
- Lay a large sheet of wax paper (about 18×12 inches) on a countertop and generously sprinkle with powdered sugar. Transfer the potato candy dough onto the wax paper and sprinkle the top with more powdered sugar.
- Use a rolling pin to roll the dough into a 1/4-inch thick rectangle. Trim edges to form straight lines.
- Spread an even layer of peanut butter (or chosen nut butter) over the entire surface of the candy, stopping about 1/4 inch from the edges.
- Starting from one long edge, slowly and tightly roll the candy into a log, using the wax paper to assist.
- Wrap the log in the wax paper. Cut in half crosswise, if desired, and place in a large resealable bag or on a cookie sheet.
- Chill in the refrigerator for at least 30 minutes to 1 hour, or until firm.
- Unwrap the candy and slice into 1/2 to 1-inch thick pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- For a smoother potato mash, a potato ricer is highly recommended.
- If the dough becomes too sticky while rolling, add a little more powdered sugar.
- Experiment with different nut butters or spreads like Nutella for variations in flavor.
- Ensure the potato is thoroughly mashed and free of lumps for the best texture.