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Description
A nostalgic and easy-to-make candy recipe using mashed potatoes, butter, powdered sugar, and peanut butter.
Ingredients
- 1/2 cup (105 g) plain mashed potatoes, cooled completely (from 1 medium russet potato)
- 1/2 cup (113 g) salted butter, softened
- 6-7 cups (800-910 g) powdered sugar, plus additional for dusting
- 2 teaspoons vanilla extract
- Creamy peanut butter for filling
Instructions
- To prepare mashed potatoes: Pierce a russet potato all over with a fork. Microwave, rotating every few minutes, until tender. Remove potato filling from skin and mash until smooth. Cool completely before proceeding.
- In a large bowl, combine the cooled mashed potatoes, softened butter, and 1 cup of powdered sugar. Use an electric mixer to stir until combined.
- Add remaining powdered sugar, 1 cup at a time, stirring until combined after each addition. Once 6 cups are added, check consistency. If the dough is not moldable and can’t be rolled into a ball, continue to add sugar until firm.
- Stir in the vanilla extract.
- Refrigerate the dough for at least 30-60 minutes.
- Dust a clean surface (like wax paper) with powdered sugar. Place half of the dough on the prepared surface and roll it into a rectangle, about 1/4-inch thick.
- Spread an even layer of creamy peanut butter over the dough, leaving a small border peanut butter-free around the perimeter.
- Starting with the longer side of the rectangle, gently but tightly roll the dough into a log.
- Use a sharp knife to cut the log into slices about 1/4-1/2 inch thick.
- Repeat with the remaining half of the dough.
- Store leftover candy in an airtight container in the refrigerator for up to a week.
Notes
- Ensure mashed potatoes are completely cooled before mixing to prevent the butter from melting.
- Adjust the amount of powdered sugar as needed to reach a moldable consistency.
- For a smoother log, ensure the peanut butter layer is even and the rolling is tight.
- Store any leftovers in an airtight container in the refrigerator for up to a week.