Potato Candy

Course Candy, Dessert

Cuisine American, Southern

Keyword old-fashioned-potato-candy, potato-candy-recipe

Prep Time 20

Chill Time 2

Total Time 2 20

Servings servings

Calories 147kcal

Ingredients

1 medium-large russet potato peeled and 1-inch cubes
1 Tbsp butter
1/2 tsp salt divided use
6-8 cups powdered sugar divided use
2 Tbsp milk or half and half
2 tsp vanilla extract
2/3 cup creamy peanut butter divided use

Instructions

Potato: Place cubed potatoes in a small saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil and cook for 8 minutes or until fork tender.
Drain potato cubes and mash with 1 tablespoon butter until completely smooth. Place into the fridge and cool completely. (Mashed potato should equal 1/2 cup.)
In a large bowl, use a hand mixer or a stand mixer to whip the cold mashed potatoes with 2 Tbsp milk and vanilla extract. The mixture will look runny at first.
Add powdered sugar 1 cup at a time beating on medium speed repeating the process of adding one cup of sugar at a time, until a pliable dough forms. If it appeals crumbly, test the consistency by squeezing a small amount in your hand. It should hold together when squeezed and not be sticky.
Once it's ready use your hands to bring the dough together forming it into one large ball. Cover the bowl with plastic wrap and chill for 30 minutes to one hour.
Dust a large sheet of wax paper with powdered sugar. Dump 1/2 of the dough into the middle.
Roll into roughly a 8-inch or 9-inch square around 1/8-inch thick. You can use a sharp knife to trim the edges. Dust the top with powdered sugar and cover with a piece of wax paper. Flip the potato candy dough. Carefully peel the wax paper away. This will dust both sides making it easier to roll. Continue to dust with more powdered sugar while rolling, if it gets sticky.
Spread a thin layer of peanut butter from end to end using enough to cover leaving a 1/4-inch border. Begin to roll away from you using the wax paper ending seam side down. Wrap in wax paper and freeze for at least 1 hour or chill in the refrigerator overnight. (Repeat same process with the other half.)
Use a sharp knife to trim the ends, then slice into 1/2-inch slices. Chill until serving.

Notes

- Potatoes: You can also use prepared instant potatoes for this recipe. The amount remains the same, you'll need 1/2 cup prepared potatoes. Make sure it's plain mashed potatoes and there are no garlic or herbs added.
- Milk: You can use half and half or heavy cream in place of milk.
- Flavoring: You could add a dash or two of almond extract to the candy dough.
- Peanut Butter: You could spread the center of the candy dough with an alternate nut butter, cookie butter or nutella for a twist on flavor.
- Chocolate: You can also roll the candy dough into tiny little potato shapes and coat in melted chocolate. If you want to dip the pinwheels in chocolate freeze them first and after dipping them in chocolate or candy coating, chill them immediately to set.
- Powdered Sugar: When mixing the candy, stop at 6 cups and check the texture of the dough. If it holds together when squeezed, stop. Use the remaining sugar for dusting the work surface and rolling pin. You may not need all of it.

Nutrition