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Potato Candy

A vintage confection that transforms mashed potatoes into a sweet fudge-like treat with peanut butter filling that surprises everyone.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Candy Base
  • 1 medium russet potato about 6 ounces, peeled and cubed
  • 2 cups powdered sugar divided
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
Filling
  • 1 cup creamy peanut butter
  • 2 tablespoons butter softened
  • 2 tablespoons powdered sugar
Coating
  • 1/2 cup powdered sugar
  • 2 tablespoons cocoa powder optional, for chocolate variation

Equipment

  • Medium mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Shallow dish for coating
  • Parchment paper or wax paper
  • Small spoon or melon baller (optional, for shaping)

Method
 

  1. Cut the russet potato into small cubes and boil in salted water for about 8 to 10 minutes until fork-tender.
  2. Drain the potato and let it cool slightly before transferring it to a mixing bowl.
  3. Mash the warm potato until smooth and creamy.
  4. Add 2 cups of powdered sugar, vanilla extract, and a pinch of salt to the mashed potato and mix until a thick dough forms.
  5. Knead the mixture until it comes together into a smooth ball.
  6. Press the potato dough onto parchment paper into a thin rectangle about 1/4 inch thick.
  7. Mix the peanut butter, softened butter, and 2 tablespoons powdered sugar until smooth, then spread over the potato base.
  8. Carefully roll the potato rectangle into a tight log.
  9. Using a sharp knife, cut the log into 24 pieces about 3/4 inch wide.
  10. Roll each piece in a mixture of 1/2 cup powdered sugar and cocoa powder until fully coated.
  11. Refrigerate the candies for at least 30 minutes until they firm up.

Notes

Serve chilled and enjoy as a unique dessert or gift.