Introduction

Potato Candy is a nostalgic treat that combines soft, sweet dough made from mashed potatoes with creamy peanut butter. This no-bake candy is easy to make and perfect for peanut butter lovers looking for a unique homemade dessert.

The image shows a metal baking pan filled with 15 white and light brown swirl cookies arranged in three rows of five. Each cookie has a smooth, soft white outer layer with a light brown spiral layer inside, creating a clear swirl pattern. The pan sits on a bright red cloth decorated with large white snowflakes, and there are wooden spoons placed above the pan and festive beads in red, white, and natural wood colors scattered around. In the upper right corner, there is a clear glass mug filled with a dark liquid, likely coffee or tea. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup plain mashed potatoes (cooled)
½ cup salted butter, softened
7 cups powdered sugar (plus more for rolling)
2 teaspoons vanilla extract
1 cup creamy peanut butter

Instructions

Step 1: In a large bowl, use an electric mixer to combine the cooled mashed potatoes, softened butter, vanilla extract, and 1 cup of powdered sugar until well blended.
Step 2: Gradually add the remaining powdered sugar, about 1 cup at a time, mixing until all is incorporated and the dough is no longer sticky but has a playdoh-like consistency.
Step 3: Cover the dough and refrigerate it for 1 hour to firm up slightly.
Step 4: After chilling, divide the dough into two equal parts.
Step 5: Dust a parchment-lined surface with powdered sugar and roll one half of the dough into a rectangle about ¼ inch thick.
Step 6: Work quickly to prevent the dough from drying out or crumbling.
Step 7: Spread half of the peanut butter evenly over the rolled-out dough.
Step 8: Starting from the longer side, carefully roll the dough into a tight log using the parchment paper to assist.
Step 9: Wrap the log in parchment paper and refrigerate for another hour to set.
Step 10: Repeat the rolling and filling process with the second half of the dough.
Step 11: Slice the chilled logs into approximately ½ inch thick pieces before serving.

Tips & Variations

Use smooth peanut butter for an easy-to-spread filling, or try crunchy peanut butter for added texture.
Make sure your mashed potatoes are plain and well-cooled to avoid adding extra moisture to the dough.
For a fun twist, substitute peanut butter with Nutella or almond butter.
Dust your rolling surface and hands with powdered sugar to prevent sticking.

Storage

Store potato candy logs tightly wrapped in parchment paper or plastic wrap in the refrigerator. They will keep well for up to 1 week. For longer storage, freeze the logs for up to 3 months and thaw in the refrigerator before slicing. Serve chilled or at room temperature.

How to Serve

The image shows a close-up view of a baking tray lined with parchment paper holding 15 uncooked cookie dough pinwheels arranged in neat rows. Each pinwheel has two visible layers: a thick, smooth outer layer of white dough and an inner spiral layer of light brown dough, creating a clear swirl pattern in each piece. The dough looks soft and slightly crumbly with some small cracks and rough edges where slices were cut. The tray is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant mashed potatoes instead of homemade?

It’s best to use plain, homemade mashed potatoes without added flavors or seasonings for the best texture and taste. Instant mashed potatoes may have additives that affect the dough consistency.

Why does my dough crumble when rolling it out?

This can happen if the dough gets too cold or dry. Work quickly when rolling, and if needed, let the dough soften slightly at room temperature for a few minutes. Dusting with powdered sugar also helps prevent sticking and cracking.