Ingredients
1/2 c. (35 g.) instant powdered mashed potatoes
1/2 c. hot water
1 tsp. pure vanilla extract
4 tbsp. (1/2 stick) unsalted butter, room temperature
6 c. (680 g.) confectioners’ sugar, plus more if needed and for dusting
1/4 c. (65 g.) smooth peanut butter, divided
Preparation
Step 1In a medium bowl, mix potatoes, water, and vanilla until smooth. Let cool until room temperature, about 30 minutes. Step 2In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat cooled potatoes and butter on medium-high speed until smooth, about 30 seconds. Scrape down sides, then add 3 cups confectioners’ sugar and beat until sugar is combined and texture is creamy, about 30 seconds. Continue adding 1 cup sugar at a time, beating until mixture is smooth and feels like Play-Doh but isn’t too sticky. If dough sticks to your hand, add another 1/2 cup sugar and beat until smooth. Knead dough in bowl with your hands to form a ball. Step 3Place a piece of parchment on a work surface and generously dust with powdered sugar. Place half of dough on parchment, dust with more powdered sugar, and top with another sheet of parchment. Roll until dough is 1/4" thick and about 12"-by-8". Discard top sheet of parchment. Spoon 2 tablespoons peanut butter onto dough and smooth into an even layer with a rubber spatula, leaving a 1/2" border. Starting from long side, roll dough into a tight log; reserve bottom sheet of parchment for remaining dough. Carefully place log on a large sheet of plastic wrap. Tightly wrap and refrigerate at least 30 minutes or up to 12 hours. Repeat with remaining dough and 2 tablespoons peanut butter.Step 4Unwrap chilled dough on a cutting board and slice into 1/4"-thick slices. Step 5Make Ahead: Potato candy can be made 3 days ahead. Store in an airtight container and refrigerate.
What is potato candy made of? Potato candy is an old-fashioned confection made with mashed potatoes. Not your traditional Thanksgiving mashed potatoes though, just simply steamed potatoes here, no milk and butter. The mashed potatoes then get blended with softened butter, vanilla, and loads of powdered sugar to form a dough. The dough is rolled out, slathered with creamy peanut butter, rolled up, and sliced into candies that have the cutest pinwheel design. What kind of potatoes should I use? Traditionally regular old potatoes are used for this, but we’ve used instant potatoes. This is because with instant potatoes—rather than a boiled potato—you can control the amount of moisture going into them. It allows you to use less powdered sugar and creates a smoother dough. Make sure to buy the kind that are just potatoes, no flavorings added! Does potato candy have to be refrigerated? Yes! We’re not baking this candy; instead, it chills in the fridge for 30 minutes or up to 12 hours to set before being sliced. When storing it, you also want to place it in the fridge in an airtight container for up to 3 days. Made this? Let us know how it went in the comments below!
