Prep 15 mins
Cook 0 mins
This is great for using up left over mashed potatoes. Everyone loves it, especially kids. There are other potato candy recipes here, but none even close to this one that I've seen. My mom use to make this at Christmas all the time. This is very popular in the PA Dutch area. Prep and cook time is based on leftover mashed potatoes. Note: Instant potatoes don't work well.
- 1⁄4 cup mashed potatoes (1 sm. potato)
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 dash salt
- 1 (1 lb) box powdered sugar
- peanut butter
- Mix together all ingredients, except peanut butter.
- Add sugar until it's of dough consistency.
- Refrigerate to chill dough for an hour or two.
- Roll out onto powdered sugar dusted bread board or waxed paper.
- Spread peanut butter over potato dough.
- Roll it up like a jelly roll loaf.
- Refrigerate for about an hour, then slice into pinwheels.
keen, I don't have to make your recipe to give it a 5 star! I've made this candy this way for over 40yrs....just like my momma taught me, ha ha. I showed my granddaughter over last school break. I'm glad to see someone else likes it, although it is very sweet and not too health conscience! It is a great, inexpensive treat. Thankyou for posting it!!
Loved your recipe, my mom made this for us when we were kids and we thought we were getting some expensive treat. We lived on a small budget and when we got a sweet treat we thought we had died and gone to heaven. I was shocked to see that other people made this too as I always thought it was one of my mom's concoctions. This brought back so many memories, thanks so much Keen for the trip down memory lane.
This is the exact same candy I remember from my childhood. Please be warned that making this simple sounding recipe requires more patience and powdered sugar than you think. If your dough isn't thick enough, just keep adding powdered sugar. Because the consistency of mashed potatoes can vary, you may need to use more than the recipe calls for. If you are not an expert in rolling a jellyroll, remember practice makes perfect. Also don't be skimpy on the peanut butter. I use at least 1/4 inch to give it a nice balance to the sweetness of the dough. This is a really adaptable recipe. It may take some trial and error but once you know what works best for you, you won't have any problems.