“I have an old memory…… Mom would be waiting for me with a plate full when I got off the school bus and I would run to the house…”
This recipe yields a sweet and nostalgic treat: Old-Fashioned Potato Candy. The combination of mashed potato and powdered sugar creates a unique, melt-in-your-mouth texture, while the peanut butter filling adds a rich, nutty flavor. This is a simple yet delightful candy that’s perfect for any occasion.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Powdered sugar | 6 cups, plus more as needed |
| Russet potato, mashed and cooled | 1/2 cup (about 1 large potato) |
| Creamy peanut butter | 1/3 cup |
| Milk | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/8 teaspoon |
Instructions:
- Combine Wet Ingredients: In a large bowl, use an electric mixer on medium speed to beat the mashed potato, milk, vanilla extract, and salt for 2 minutes.
- Add Powdered Sugar: Gradually mix in the powdered sugar, 1 cup at a time, until a dough forms. Once you’ve added 6 cups, if the dough is still too sticky, add more powdered sugar, 1 tablespoon at a time. The dough should be thick, slightly thicker than cookie dough.
- Roll Out the Dough: Form the dough into a ball and dust it with powdered sugar. On a sheet of wax or parchment paper, roll the dough into a 1/8-inch thick rectangle. Trim the rectangle to 10×12 inches.
- Prepare for Filling: Generously sprinkle powdered sugar over the top of the dough. Place another piece of parchment paper over it. Invert the rectangle of dough and discard the parchment paper that is now on top (the one you used to roll out the dough).
- Add Peanut Butter: Spread the peanut butter evenly over the dough.
- Roll and Freeze: Roll the dough tightly from the long side to the long side, using the parchment paper to guide it, jelly-roll style. Wrap the roll in parchment paper and freeze for 1 hour.
- Slice and Serve: Cut the frozen roll into 1/4-inch thick slices. Serve and enjoy!
- Storage: Store any leftover candy in an airtight container in the refrigerator.
