This old-fashioned peanut butter potato candy recipe is sweet, nostalgic, and super easy to make.
Potato Candy Ingredients
These are the six ingredients you’ll need to make this peanut butter potato candy recipe:
- Potatoes: Start by boiling and mashing potatoes (you’ll need about ¼ cup of mashed potatoes).
- Milk: Two tablespoons of milk helps the potato candy come together.
- Vanilla: Vanilla extract takes the flavor up a notch.
- Salt: A pinch of salt enhances the overall flavor.
- Confectioners’ sugar: You’ll need six to seven cups of confectioners’ sugar (a.k.a. powdered sugar) for this super sweet candy.
- Peanut butter: A peanut butter filling is the perfect complement to the sweet candy.
From the Editor
Make sure the mashed potatoes are completely cool before continuing with the recipe.
How to Make Potato Candy
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade peanut butter potato candy:
- Make and chill the dough.
- Roll the dough out.
- Spread peanut butter on top of the dough.
- Roll the dough into a jelly roll shape and chill.
- Cut the roll into slices.
How to Store Peanut Butter Potato Candy
Store your peanut butter potato candy in an airtight container in the refrigerator for up to two weeks.
Can You Freeze Potato Candy?
Yes, peanut butter potato candy freezes well for up to three months. Thaw in the refrigerator overnight.
Editorial contributions by Corey Williams
Ingredients
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¼ cup mashed potatoes
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2 tablespoons milk
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1 teaspoon vanilla extract
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1 pinch salt
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6 to 7 cups confectioners sugar as needed, plus more for dusting
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⅓ cup peanut butter, or as needed
Directions
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Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
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Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
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Sprinkle some confectioners' sugar on a cutting board or waxed paper.
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Roll dough into a large rectangular shape on prepared surface.
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Spread enough peanut butter on top layer of dough to cover.
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Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.
Nutrition Facts (per serving)
158 | Calories |
2g | Fat |
34g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 158 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 0mg | 0% |
Sodium 30mg | 1% |
Total Carbohydrate 34g | 13% |
Dietary Fiber 0g | 1% |
Total Sugars 33g | |
Protein 1g | 2% |
Vitamin C 0mg | 0% |
Calcium 5mg | 0% |
Iron 0mg | 1% |
Potassium 37mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.