You read it correctly: Potato Candy! This recipe has been a favorite in my family for generations. Don’t be alarmed by the potatoes, they’re a critical ingredient that you’d never guess is hidden in this sweet old-fashioned candy!
My family loves making this potato candy around the holidays, especially for Christmas and Easter. You might even recognize the candy base as I’ve shared it before in my Easter Egg Candy. Be sure to read through the post for all of my most important tips before you begin!
If you’ve read this far you’re either really, really intrigued or you grew up making your own Potato Candy and already know how amazingly delicious this recipe really is.
I’m guessing we lost some people with the title, but trust me, they’re missing out. You’re going to be so glad you stuck around (and I’m so grateful for you for trusting me on this one!).
This recipe came from my grandmother’s grandmother. While the potatoes may seem off-putting at first, I promise you that you won’t taste them in the finished product. They mostly serve to bind the candy “dough” together, and they do so without making it too sweet (if you left out the potatoes, you’d have a much too sweet buttercream candy that you couldn’t roll into this cute pinwheel shape).
I do have lots of tips and tricks for making this recipe, so let’s jump in. I highly recommend you read through this entire post before venturing out to make your own Potato Candy.
Tips for Making Potato Candy
- Let the potatoes cool completely. Don’t refrigerate them, just leave them at room temperature once you’ve drained them until they are completely cooled, and then mash them until no lumps remain. If your potatoes are still warm when you add them to your mixture, there’s a good chance they’ll melt your butter and your sugar, resulting in a watery dough that you’ll have to toss out.
- Add more sugar as needed. The dough will need to chill before you can roll it out, and it will be too tacky when first mixed up, but it should be somewhat shapeable. If it’s too sticky, you can always add more sugar, up to 2 cups more.
- Dust your surface and your rolling pin with powdered sugar, it will make the whole process easier and your dough less likely to stick.
If the Mixture Becomes Watery, There’s a Good Chance You’ll Have to Start Over
Here’s my biggest warning about this recipe, a mystery I haven’t yet been able to solve: Every so often I’ll have a batch that turns out watery.
The first time this happened, I thought I hadn’t cooled the potatoes correctly and they melted the sugar. While that is definitely your most likely issue (and why I included the notes above) I’ve found that sometimes, even when I follow every instruction carefully and precisely, occasionally my dough turns out too runny. So runny that no matter how much sugar I add I just can’t salvage it.
Why this happens is still a mystery to me, and my best guess at this time is that it’s an issue with the potatoes. Perhaps they’re too old? Perhaps they’ve been boiled a minute too long? Not long enough? It may even have nothing to do with the potatoes (could it be the humidity?)!
If you have any suggestions I am ALL ears, I’ve spent so much time trying to solve this and have finally conceded the fact that this is just a risk of making this recipe. It only happens rarely now, especially now that I’ve learned to be so careful with cooling the potatoes (again, your most likely culprit), but it does still happen from time to time and I want you to be fully informed. It’s an issue that would typically cause me to not publish a recipe, but this is one that’s been in my family for generations and I felt it deserved publishing, just with a warning.
Alright, hopefully you now feel fully informed to make your own potato candy! Enjoy!
More Recipes You May Enjoy
Potato Candy
Ingredients
- ½ cup (105 g) plain mashed potatoes* see recipe notes for cooking instructions
- ½ cup (113 g) salted butter softened
- 6-7 cups (800-910 g) powdered sugar plus additional for dusting
- 2 teaspoons vanilla extract
- Creamy peanut butter for filling
Recommended Equipment
Instructions
- Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.½ cup (105 g) plain mashed potatoes*, ½ cup (113 g) salted butter, 6-7 cups (800-910 g) powdered sugar
- Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
- Stir in vanilla extract.2 teaspoons vanilla extract
- Refrigerate for at least 30-60 minutes (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
- Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick (about 8x12"). If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
- Once dough has been rolled into a rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.Creamy peanut butter
- Starting with the longer side of your rectangle, gently but tightly roll into a log.
- Use a harp knife to cut into slices about ¼-½" thick.
- Repeat steps 5-8 with remaining half of dough.
- Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
Notes
*Potatoes
Use russet potatoes. I recommend piercing your potatoes all over with a fork and heating in the microwave, rotating the potato every several minutes, until potato is tender when pierced with a fork. Then remove the potato filling from the jacket/skin and mash until smooth. I used to boil the potatoes and while this often works, I found this can sometimes cause the potatoes to retain water and make the mixture too watery to use. Mashed potatoes must cool completely before adding sugar. Otherwise they will melt the sugar and you will end up with a very runny mess. I recommend allowing them to cool at room temperature rather than the fridge, as sometimes the condensation from the fridge can also make the mixture runny.Cinnamon Cigars
Another (peanut butter-free) version of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy. I've also used this potato candy recipe to make my old fashioned Easter Egg Candy.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tara Preston
Im interested in trying this. As another stated we never use butter or vanilla but I may try this recipe with the tips and do a follow up.
Merry Christmas
Sam
I hope you love it, Tara! 🙂
Cheryl
I have made potato candy for at least 40 years. I almost always use leftover mashed potatoes. Always had a problem of small potatoe lumps when just boiling the potatoes. I also add 1-2 tsp vanilla but no butter. Always turns out delicious!
Gloria Miller
I couldn’t believe my eyes when I saw this recipe! We made this in school in our cooking/sewing class….So many years ago 50 at least. So when I saw this on Pinterest I just had to pin it. It was a delightful candy and it reminded me of AbbaZaba candy bar!! Anyone else!
Thank you for posting. I’m for sure going to make this…again 50 years later!
Sam
I am so glad you enjoyed it, Gloria! 🙂
Pat
I make this candy every Christmas season, but handle the potato a little differently. I start with a small peeled potato that I boil until soft. I mash the cooked potato with a fork adding 1 tbsp of margarine in my mixers bowl. I immediately add 1 tsp vanilla and start adding powdered sugar with my mixer, until it becomes the consistency of pie dough. I turn out the mixture onto wax paper coated with powdered sugar. I coat my rolling pin with additional powdered sugar as well as sprinkling some across the top of the mixture. I roll out and follow the remainder of the instructions from above. Super simple and no precise measurements except the margarine and vanilla.
Trisha
I have not made this yet but definitely want to try. I am wondering about your watery dough times. It may be that the potatoes used were too fresh or new. I know that when I make perogies I cannot use freshly dug,new potatoes as they have more moisture content. Same when making mashed potatoes with new potatoes they will be more watery. Older potatoes are best for this.
Sam
Interesting! I’m definitely convinced the potatoes are the culprit. Thank you for sharing this info (and now I want to make pierogies! 😂), I’ll be trying this recipe with older potatoes next time around!
Annie Hamblen
In Tn., we cook divinity mixture till hard in cup of cold water.. beat till cool. Roll out on powdered sugar , spread peanut butter. Roll up . Cool . Cut .
It won’t turn out either if raining . Ha ha
Russlyn
Can you use baked potatoes in your candy recipe and roll the dough into balls and dip them into chocolate for truffles?
Sam
I think using a baked potato would be fine, and yes absolutely. That’s actually how I make my Easter Egg candy (if you want to check that out for reference), I shape the dough like eggs but of course you can just roll it into balls.
Aru
LOL crack it open and get reading =)
it was a lot of work, i left not because it was long hours, lots of hard work and to be honest, somewhat crappy conditions [hot line is seriously HOT, as in the space right by the ht line can be as high as 120 f even with air conditioning, which is never adequate for the number of heat generating appliances and bodies…] but because while i loved cooking, it was getting to where i would get home, open the fridge and look at the food attempting to achieve sentience and go out to someone’s kitchen to get the family meal. This way, i still love to cook =)
Sam
Haha I will!! Definitely making it a priority now!
And wow, I can only imagine how exhausting that must have been, I am glad you are still able to enjoy cooking at home and without the crappy conditions 🙂
Aruvqan Myers
sugar is hygroscopic, it atttracts water from the environment – which can make the dough watery. i bet nutella would work as a filling instead of peanut butter for those who want chocolate filling.
Sam
Do you think this is still the case when we’re using powdered sugar (made with cornstarch) and it’s occurring immediately during mixing? And when it doesn’t occur every time but only rarely? Asking sincerely because I truly don’t know and I love and appreciate that you suggested this — we may be getting closer to figure out a solution! And excellent suggestion about the Nutella, now I’m going to have to try that myself!
Aruvqan Myers
Certainly it can happen even with the corn starch, it only absorbs so much – if it is seriously humid on top of slightly wet potatoes doubly so. the suggestion of boiling unpeeled potatoes is valid – it prevents them from absorbing too much water though like any vegetable or fruit, growing affects texture [wet growing seasons tend to make ‘wetter’ fruiting bodies]
Have you tried nuking the potato? also, making sure that you only use ‘mealy’ and not waxy potatoes [idaho vs red or yukon gold] If you use waxy potatoes, it would be a textural difference in the amount of moisture in the dough. I make mashed potatoes starting from nuked all the time, doesn’t steam up the house, and doesn’t make the texture gluey [if you look at the food chemistry of potato foods, you need to surround the starch molecules with an oil to prevent the whole stodgy gluey mass thing, so that is why you add butter or fats first, then liquids – you add liquids first, it makes long chain starch molecules, though for the candy you want the long chain molecules for the dough to hold together and mold.]
If you are adjusting for wetness, instead of dumping in more sugar, go straight for cornstarch, more absorbability per volume than sugar/cornstarch and it won’t negatively change the flavor.
Sam
This is fantastic information! Thank you so much! I will try this recipe with nuking next time and see if that makes a difference, I definitely think you are on to something.
While we’re on the subject of food chemistry, if you have any book suggestions on the subject I’d love to hear them!
Can’t thank you enough for your thorough response, I really appreciate it!
Aru
https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012
great book.
and i spent 3 years apprenticed in a french kitchen, and love to cook =)
Sam
Hah… I actually have this one on my shelf, guess it’s time to open it up! Thank you so much, I really appreciate your expertise, and that apprenticeship sounds like a dream <3
Lily Grace
Yeah, I guess that could work as the chocolate. If you want almond butter and chocolate hazelnut together, you can buy that
Linda
Regarding the watery dough when making potato candy, try cooking your potato or potatoes with the skin on and intact. Nice to see your recipe. You are right, people who have never had it are definitely missing a good thing!
Sam
Great tip, Linda! Thank you. ☺️
Naomi
In my family, we make lefse out of potatoes….so delicious, especially fresh off the griddle. 🙂 As a note, we use a potato ricer to get all the lumps out. Perhaps that might work well with this recipe as well.
Sam
That’s a great idea Naomi! I will definitely have to try it out. ☺️
Marianne
Oops! Marianne again I see you mention russets in your notes
Lily Grace
Hey by the way, I did do the Buttermilk Pie for Thanksgiving, and it was delicious
Sam
O yay! I am glad you enjoyed it! ☺️
Lily Grace
Do you think it would work with Carmel or chocolate?
Sam
I would worry the caramel would ooze and for the chocolate it depends on what form. A ganache could work as long as it’s not added when it’s so hot that it would melt the potatoes. ☺️
Marianne
I have not yet made this recipe and as you say I am intrigued so will be giving it a try. I wonder if originally this was made in lieu of marzipan? Almonds were perhaps difficult to find or too expensive. As too the conundrum as to why the mixture is too liquidy it could possibly be in the potatoes used, you do not specify what type of mashed potato. Some potatoes are more ‘mealy’ and might be better to use. ( ie. Bakers or Russets) while yellow flesh or new potatoes might contain too much moisture. This so far is only a hypothesis.
Thank you for sharing all your delicious recipes!
Sam
Hmm that is an interesting thought. I haven’t thought about that before. I will have to check into it. Thanks! 🙂
Betty Oliver
I received this recipie at work 50 years ago. We NEVER peeled and cut up the potatoes to cook them. (That’s where your moisture is coming from, no matter how long you drain them.) Also, we didn’t use vanilla or butter. It was POTATO candy, that was the simplicity of it. Our tried and true recipie was: Boil 1 medium potato with the jacket (potato skin) on for about 20 min. Or until done to touch. Cool slightly, enough to be able to handle to peel. Mash with fork ( It’s still cooling). Add one 1 lb. box of powdered sugar, more if needed. Roll out on powdered sugar surface, spread with smooth OR CRUNCHY peanut butter. Roll up and slice. We never had to chill the dough never needed to.
Sam
Interesting! I’m going to talk to my grandmother about boiling the potatoes in their skins. If she did it that way she never told us!
The original recipe that I have was written a long long time ago and does definitely call for vanilla and butter and I would NOT leave them out, but it sounds like peeling the potatoes might just be the problem!
Thank you for commenting, Betty! This is very helpful!
Kenny Smith
I just did Yukon’s with the peel on and discarded the skins while the potatoes are still warm to the touch ? Starchy , but hand mixed it to not create heat when mixing it , also added exstract after it sets up in frig , looks and feels great , tasted smooth and creamer
Vickie
Oh my!!! My Great Grandmother used to make this for me every Christmas! All she used was a potato and sugar, well of course peanut butter. Sometimes with a bit of food coloring for a festive look.
Sam
It is so good!! 🙂