Best 4 Peanut Butter Potato Candy Recipes

PEANUT BUTTER POTATO CANDY

Steps:

• Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
• Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
• Sprinkle confectioners' sugar on a cutting board or waxed paper.
• Roll dough into a large rectangular shape on prepared surface.
• Spread enough peanut butter on top layer of dough to cover.
• Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

MASHED POTATO-PEANUT BUTTER CANDY

Steps:

• Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together.
• Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes.
• Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces.

IRISH PEANUT BUTTER POTATO CANDY

Steps:

• Place potato into a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and cook potato until very tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Transfer potato to a large bowl and mash with a fork until smooth.
• Gradually stir confectioners' sugar into mashed potato a little at a time until the mixture forms a stiff dough. The dough will be runny until all the powdered sugar is used.
• Place a large square of waxed paper onto a work surface. Roll or press dough into a 12-inch square rectangle on the waxed paper.
• Spread peanut butter over top of dough, covering it entirely.
• Pick up one edge of waxed paper and start rolling the dough to make a 12-inch-long log. Wrap log tightly with waxed paper.
• Refrigerate for 1 hour. Unwrap log and slice candy into cross-sectional pieces about 3/4-inch thick to serve.

PEANUT BUTTER POTATO CANDY

Steps:

• 1. Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached.
• 2. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.
• 3. Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.