Potato Candy

My grandmother's recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).

I recommend reading through the blog post before beginning, as it includes lots of tips.

Course Candy, Dessert

Cuisine American

Prep Time 30

Cook Time 20

Chilling Time (total, for potatoes and for filling) 2

Total Time 2 50

Servings slices

Calories 94kcal

Author Sam Merritt

Equipment

Mixing bowls

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

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 plain mashed potatoes*, ½ cup salted butter, 6-7 cups 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.

Video

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