Description
Potato Candy is a nostalgic, sweet treat made with a simple dough of mashed potatoes, butter, powdered sugar, and vanilla, rolled out and filled with creamy peanut butter. This old-fashioned candy is easy to make, with a soft, sweet exterior and a rich peanut butter center, perfect for a homemade dessert or gift.
Ingredients
Scale
For the Candy Dough
- ½ cup plain mashed potatoes (see recipe notes for cooking instructions)
- ½ cup salted butter, softened
- 6-7 cups powdered sugar, plus additional for dusting
- 2 teaspoons vanilla extract
For the Filling
- Creamy peanut butter (amount as needed for spreading)
Instructions
- Combine Dough Ingredients: In a large bowl, mix the mashed potatoes, softened butter, and 1 cup of powdered sugar using an electric mixer until well combined and smooth.
- Add Remaining Sugar: Gradually add 1 cup of powdered sugar at a time, mixing thoroughly after each addition. After reaching 6 cups, test the dough’s consistency. If it is not firm enough to roll into a ball or mold, continue adding more sugar until the dough is pliable and moldable.
- Stir in Vanilla: Add 2 teaspoons of vanilla extract to the dough and mix until fully incorporated.
- Chill the Dough: Refrigerate the dough for 30 to 60 minutes. Avoid chilling too long as the dough may become too firm and brittle; if that happens, let it sit at room temperature for 10 to 15 minutes before rolling.
- Roll Out Dough: Divide the chilled dough into two equal parts. On a powdered sugar-dusted clean surface, dust the dough with additional powdered sugar and roll it out with a rolling pin to a rectangle approximately 8 by 12 inches and about ¼ inch thick. If the dough is sticky, add more powdered sugar and re-roll accordingly.
- Spread Peanut Butter: Evenly spread creamy peanut butter over the rolled-out dough, leaving a small border along the edges free of peanut butter.
- Roll into Log: Starting from the longer side of the rectangle, carefully and tightly roll the dough into a log shape.
- Slice the Candy: Using a harp knife or a sharp knife, cut the rolled log into pinwheel slices about ¼ to ½ inch thick.
- Repeat: Repeat the rolling, spreading, rolling, and slicing process with the other half of the dough.
- Serve and Store: Serve the potato candy immediately or store leftovers in an airtight container refrigerated for up to one week.
Notes
- This recipe is a beloved traditional treat known as Potato Candy or Peanut Butter Pinwheels, inspired by a grandmother’s recipe.
- Ensure the mashed potatoes are plain and free from added seasonings or lumps to achieve the best dough texture.
- Adjust powdered sugar quantity as needed for dough consistency; too little sugar results in sticky dough, and too much can make it brittle.
- If the dough becomes too firm after chilling, allow it to sit at room temperature briefly before rolling.
- Use a harp knife or a very sharp knife for clean, even slices.
- Read all tips and instructions before beginning to ensure smooth preparation.
Nutrition
- Serving Size: 1 pinwheel slice
- Calories: 94 kcal
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
