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.
Shelia
Sam,
This is a fun candy to do with your children and hand down the recipe.
My mom taught us to use leftover mashed potatoes (she wasted nothing).
We keep adding confectionary sugar until we can mold it, then roll it, spread the peanut butter, then roll jelly roll style. Refrigerate. We use thread to slice it with.
Thank you for letting everyone know how easy and fun this is. A very old tried and true recipe.
Thanks Shelia (I’m 70) enjoy you blog.
Sugar Spun Run
Thank you so much for sharing your story with me. It is such a simple and fun candy to make. Thank you for following my blog, I am so glad that you enjoy it! Happy Holidays to you, Sheila! 🙂
Rusty
I have been making it for years and i have only used potatoes and powdered sugar,everyone loves it. i always make it while the potatoes are still hot. i take the potatoes out when i can hold them, peel them, and start adding sugar till its dough then roll it flat, put the peanut butter on then roll it and cut it. everyone loves it. also for my youngest boy (hes 37) i make the candy then dip it in melted chocolate. i have never had a problem with this.
Sugar Spun Run
Thanks for the tips, Rusty! I am glad that your family enjoys it. 🙂
Lonna
never tried it this way ,,, but wow!! this will be my go to recipe from now on. Thank You so much!!
Sugar Spun Run
Thank you so much, Lonna! I am so happy that you enjoyed the Potato Candy! Thank you for trying my recipe! 🙂
Nancy
Do you refrigerate the candies after making?
I’ve never made these before but am going to give it a try. Thanks for sharing your recipe!
Sam
I always do, though they would probably be OK at room temperature for a few hours or even longer because of all of the sugar (they just wouldn’t be as firm as I like them to be). I hope you love the potato candy, Nancy! 🙂
dura Greenfield
I never have refrigerated it, after made I put either in a bag or layered in closed candy dish. Just to keep from getting real hard, the outside white has a crunchy layer, and shine, the peanut butter remains soft on inside. keep in mind that when rolling out the white it should not be real thick, and then a thin layer of peanut butter. Roll up and slice in 1/4 to 1/2 slices.. Hope this helps.
Amanda
How do u get the peanut butter to harden up? I made a batch and it was still not harden this morning after being in the fridge over night. What brand of peanut butter do you use?
Sam
Hi Amanda! The peanut butter doesn’t harden, it stays creamy in the center 🙂
Lorraine H Brezeale
We used left over mashed potatoes. Usually the next day or two after they were cooked, and cold. We used a teaspoon of potatoes, and using a fork we would add the powdered sugar a little at a time using the fork to beat it and kept adding the sugar until stiff enough to roll out. It usually took the whole box of sugar. Roll out and spread peanut butter then rolled up. It’s easier if
you use thread or dental floss to cut it.
Sugar Spun Run
Sounds perfect, Lorraine! Thanks for sharing. 🙂
Patti
I used left over mashed potatoes from dinner and it worked out perfectly. So glad I found your rescipe so I can share these with my grandchildren. Thank you!
Sugar Spun Run
That is fantastic, Patti! I am so glad that it worked out so well. I hope your grandchildren enjoy them! 🙂
Rachel
I came across your recipe and just HAD to make some for my dad. My late grandmother’s signature recipe was potato candy, and it has been one of my dad’s favorite treats since childhood. Sadly, I never had the chance to get her recipe, but after making your recipe, my dad told me it was the best potato candy he has ever had! I have made two batches in the past few months, and he is now requesting more! Thank you so much for sharing this- it has brought back many fond memories.
Sam
I’m so happy to hear that this recipe brought back such good memories! Thank you so much for letting me know how the potato candy turned out for you, Rachel, I really appreciate it <3
Matt Miller
I’ve been making this my whole life. I never let my potatoes cool and never chilled my filling… that being said, now that I’ve done it your way, it came out so much better. Where were you forty years ago 😃? Thanks for the recipe. This will be a permanent change in how I make this. You’re awesome. Keep up the good work.
Sugar Spun Run
Thanks, Matt! Thank you! I am glad that you found the tips (tricks) helpful. 🙂
Billie
Remember making this with my Grandma, delicious!
Sugar Spun Run
Hello, Billie! I am glad I could bring you sweet memories. I hope that you enjoy the Potato Candy Recipe. 🙂
Denise
Is there particular type of potato to use? White, russett, yellow?
Sugar Spun Run
Hello, Denise! Yes, you want to use russet potatoes. I hope that you enjoy the Potato Candy. 🙂
Lois
Of course I didn’t read it thru and added hot (warm) potatoes. It’s very runny but I only had 4 cups powdered sugar. Hate to waste, gonna try more sugar
Sam
Oh no! Been there before… fingers crossed that you can salvage it!!
Carla
My Mom used to make this when I was young, she would add coconut and chopped walnuts to it.
Sugar Spun Run
Sounds delicious, Carla. 🙂
Rosalie R.
Thank you so much for this recipe! I loved this candy as a child and never had thoughts about learning the recipe until it was too late. The elders made it from memory and took it (unfortunately)to their graves. I remembered the ingredients, but not the amounts.
The answer to your question about the sugar not setting up occasionally is this (my theory): as with fudge (because of the sugar content), you should NEVER make either one on a very humid day. The extra moisture in the air makes a difference and prevents the sugars from setting up. Because moisture is constantly added from the air, the sugars become syrupy. I would be willing to bet that your occasional failures happened on a misty or rainy day.
Sam
I’m so glad you enjoyed the potato candy recipe, Rosalie! I definitely have had issues in the past with making candy during humid days so this is a good theory! Thank you so much for commenting!
William Nesbitt
First time attempting this loved it as kid!!! Do I half to use vanilla extract or can I do without it?
Sugar Spun Run
Hello, William! You don’t have to use vanilla extract but it does give it a boost in flavor. I hope you enjoy the Potato Candy Recipe. 🙂
Brenda
Ok thank you my mother-in-law use to make this and my husband misses them and her as she no longer is with us.
Sugar Spun Run
Brenda, I am so sorry to hear of your mother-in-law’s passing. I hope that this Potato Candy Recipe brings back sweet memories of her. Enjoy! 🙂
Brenda
How many potatoes do you use
Sam
Hi Brenda! It depends entirely on the size of the potatoes, sometimes one is enough, sometimes I need two.