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.
Keli
Has anyone tried freezing a batch? Wanted to make-a-head for Christmas. Thanks
Sugar Spun Run
Hi, Keli! I have not tried it, but I don’t think it would be an issue here. 🙂
Nancy
Wow! I have done potato candy for years, but never nothing has ever turned out as good as this batch, using your recipe. Thank you for sharing this recipe. It is my favorite now.
Sugar Spun Run
I am so glad it worked out so well, Nancy! Enjoy! 🙂
Beth
A coworker brought these to a Christmas party once. I tried to make them twice but got that runny consistency for both batches and I gave up. That had to be 26 years ago! After all these years I never forgot how good they were so I decided to give it a try using your recipe. The dough seems perfect and it’s chilling in the fridge as I type this. I’m so excited for my family to try these, they think the idea of potatoes in candy is crazy. Thank you so much for the time and effort you put into sharing your recipes with us, its so appreciated!
Sugar Spun Run
Hi, Beth! I am so glad that you decided to give potato candy another shot and I am happy that (fingers crossed) my recipe lead to the candy you remembered from years ago. Thank you for commenting, I appreciate your kind words. 🙂
Cassandra
I make potato candy every year for my whole family as my grandma and mom have a hard time mixing it up. We’ve always used Crisco instead of milk and butter. Might have to try a small batch with milk and butter this Christmas!
Also, just a heads up that the bigger the potato the more candy you’ll have.
Sugar Spun Run
Good tip, Cassandra! I am glad that you enjoy potato candy too. Yes, you will have to let me know what you think when you try it with milk & butter instead. 🙂
Nancy
I didn’t see mild.milk in this recipe. I thought it said do not use milk.
Dana E Kintz
I’ve been doing this for years and my tip is to add a little flower wile adding your powdered sugar !
Sugar Spun Run
Thanks for sharing, Dana! 🙂
John Lloyd
I’m in process of making as I write this. Flood of memories of my mother (91 this Dec 20th) making this and my father running us out of the house with his cinnamon candy. Thank you for the recipe. John
Sugar Spun Run
Cinnamon candy, another good one! I am so glad that this bring back so many wonderful memories, John! I hope you enjoy the potato candy. 🙂
Rena
I know this is probably an unpopular thing to suggest, but would instant mashed potatoes work? Those kind that come in flakes and you just add butter and milk? I am thinking of doing this with my classroom next week and thought the instant mashed would work better for the kiddos.
Sugar Spun Run
Hi, Rena! I haven’t tried it so I am not sure how it would do. If you do, you will want the mixture to hold together and be thick mashed potato consistency. Again, I have not tried it, so let me know how it turns out. 🙂
Rena
I will! I’m going to try it with my grandkids next week. =)
Sugar Spun Run
Awesome! I hope that you enjoy your time baking with them. Let me know how it turns out. 🙂
Melinda
Refrigerate filling? Is not the filling simply peanut butter? Would that not be refrigerate dough?
Sam
You got it, Melinda!
John
I’ve not yet made your recipe but plan to next week. Noted your’s uses butter while other versions use milk. Wondering the difference between butter and milk in this recipe? Also, if making for dairy-free audience, considering using vegan “butter” from Earth Balance (worked well as butter in other recipes) or using a rice milk. Any thoughts on either of those? Thanks
Sam
Hi John! I have never made this with milk but I would definitely worry that it would thin the candy too much and make it too difficult to roll. I would recommend sticking with butter. As for vegan butter, I’ve never used it… I think if it’s an oil-based butter substitute that is spreadable more than solid I would recommend against using it as the candy may be too oily and not firm up properly. If you do try it out please let me know how it works for you but I don’t think I’d recommend either of those substitutes, I’m sorry!
Vickie Buzzard
My Grandmother made this at the holidays. She added added powdered baking cocoa to hers. My Dad was a chocoholic.
Sugar Spun Run
I am so glad that it brings back sweet memories for you, Vickie. The additional cocoa sounds perfect! 🙂
Bunnie Pinkston
This brought back so many memories form my childhood. We were very poor, materialistic-wise, but rich in blessings. I distinctly remember my Mom, my sister and I making this candy while singing and laughing. Thank you for bringing this memory back for me.
Sugar Spun Run
I am so glad that the potato candy brought back such wonderful memories for you, Bunnie! Happy Holidays! 🙂
kelly
My grandma taught my mom to make this and here I am at 55 giving it a try :).
I remember my mom (the artist) added a little food coloring to the mix to coincide with the holiday we were celebrating.
Thanks for having this recipe available it will bring back some great memories for the family this Thanksgiving.
Sam
I hope everyone loves it, Kelly! 🙂
Shannon
Question and possibly a solution… What if you cooked the potatoes in an Instant Pot instead of boiling them? You only use 1 cup of water to cook them so you would not have the issue of excess water. Also, is there a particular kind of potatoes you would receive? I personally prefer cooking with red potatoes as they as creamier and tend not to be “mealy” plus they has a beautiful white flesh as opposed to yellowish. Oooh… Could you use purple potatoes? Sorry my mind just went to Mardi Gras colors.
Sam
Hi Shannon! I don’t have an instant pot but as long as they are mashable when they are done it will work! I typically use russet potatoes when I make mine. 🙂 I’m not sure how purple potatoes would go. 🙂
Rachel Wright
My husband introduced me to potato candy. We boil the potato whole with the skin on. when it is done the skin slides off easily and we mash it up and add powdered sugar. It is neat to watch the starch and sugar interact as you add dry sugar to thick mashed potato and suddenly it melts into almost a liquid, then you keep adding sugar until it gets stiff again. We have never put butter or vanilla in it. I will have to try and see how that changes it.
Sugar Spun Run
Thank you so much for sharing your story and tips, Rachel! Potato Candy is a favorite of mine too. Yes, let me know how butter and vanilla alter your family’s recipe. 🙂
CJ
This is a candy my husband and I grew up having during the holidays and this is the one thing he requests I make. Brings back lots of memories for both of us. Thanks for sharing, I hope many others try this.
Sugar Spun Run
I love that! Thank you for sharing, CJ! I am so glad that it brings back sweet memories. 🙂
Ruth Ann Miller
My mom used to make Potato Candy but passed 23 years ago!
She would cook a small potato and cool it then mash it and add confections sugar to rolling consistancy. She would roll in out in cornstarch with a rolling pin. Then spread creamy peanut butter on it and roll it up and slice when you wish!
Ruth Ann
Sugar Spun Run
Thanks for sharing, Ruth! I am glad that the recipe brought back sweet memories of your mom. 🙂