Grandma’s Potato Candy

Who would believe that potatoes could become the foundation for one of the most delightful, melt-in-your-mouth candies ever created? This old-fashioned potato candy recipe might sound strange at first, but one bite of these sweet, peanut buttery pinwheels will have you completely hooked. Trust me, it’s the unexpected dessert that becomes an instant family tradition.

The magic of potato candy lies in its contrasting textures and flavors – pillowy soft, sweet vanilla dough wrapped around a layer of creamy peanut butter. With just five simple ingredients, this no-bake treat transforms humble potatoes into something extraordinary. The best part? You can whip these up in about 30 minutes with ingredients you probably already have in your pantry!

Ingredients

• ½ cup cooked mashed potatoes, cooled to room temperature
• 2 tablespoons salted butter, softened
• 1 teaspoon vanilla extract
• 6-8 cups powdered sugar, plus more for dusting
• ⅓ cup creamy peanut butter

Steps

1. Place the cooled mashed potatoes into a large bowl. Add the softened butter and beat with an electric hand mixer on medium speed until completely smooth with no lumps, about 1-2 minutes. Add the vanilla extract and stir until thoroughly combined. The mixture should be smooth and slightly glossy.
2. Slowly add in the powdered sugar 1 cup at a time, fully incorporating each cup before adding the next. Start mixer on low speed to prevent sugar clouds. The amount needed (between 6-8 cups) depends on how moist your potatoes are and the humidity in your kitchen. In drier climates, you’ll need less; in humid environments, you’ll need more.
3. Test the consistency by taking a small amount between your fingers – it should feel like cookie dough that holds together when pressed. It should not be sticky or too dry and crumbly. If too wet, add more powdered sugar ¼ cup at a time; if too dry, add ½ teaspoon of milk.
4. Working quickly before the dough starts to dry out, lay out a large piece of wax or parchment paper (about 18 inches long) on your counter. Dust it generously with powdered sugar – don’t be shy here, as this prevents sticking. Place the potato mixture on the paper and sprinkle another generous amount of powdered sugar on top.
5. Using a rolling pin, roll the dough out to ¼ inch thickness, aiming for a rectangle shape approximately 12×10 inches. If the edges crack, gently press them back together with your fingers. The dough should roll out smoothly without sticking to the rolling pin.
6. Using a spatula or the back of a spoon, evenly spread the peanut butter across the entire surface, leaving a ½-inch border around all edges. Apply enough pressure to spread it thinly but not so much that you tear the delicate potato dough underneath.
7. Starting from the long edge closest to you, tightly roll the dough into a log shape, using the parchment paper to help lift and roll. Roll slowly and apply even pressure to maintain a uniform shape. If any cracks appear, gently pinch them closed.
8. Wrap the log in plastic wrap, rolling it a few times on the counter to maintain its cylindrical shape. Tuck the ends of the plastic wrap under to seal completely. Place in the refrigerator for at least 10 minutes (up to 24 hours) to firm up.
9. Once chilled, unwrap the log on a cutting board and use a sharp knife to cut into ¼-½ inch slices. For cleanest cuts, wipe the knife between slices. Serve immediately or store in an airtight container with parchment paper between layers.

Smart Swaps

• Use natural peanut butter instead of conventional (stir well before using) for less sugar
• Try almond butter or cookie butter for a different flavor profile
• Add 1 teaspoon of cinnamon to the dough for a warm, spiced variation

Make It Diabetes-Friendly

• Replace regular powdered sugar with Swerve Confectioners at a 1:1 ratio, reducing carbs from 30g to approximately 4g per serving
• Use natural unsweetened peanut butter instead of conventional varieties to eliminate added sugars
• Limit portion size to 1-2 small pieces and pair with a small protein source to slow glucose absorption
• For portion control, freeze individual slices and thaw one at a time for 5 minutes before enjoying

Pro Tips

• Don’t use instant potatoes – they’re too watery and won’t set up properly
• A russet potato works best due to its starchy, less watery texture
• Microwave your potato for about 5 minutes for quickest preparation
• If your dough becomes too dry while working, slightly dampen your hands with water to restore moisture
• For cleaner slices, chill the log for 1 hour instead of just 10 minutes
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month