Description
Potato Candy is a fun and nostalgic no-bake treat featuring a sweet dough made from mashed potatoes and powdered sugar, rolled up with a creamy peanut butter filling. This simple recipe yields tender pinwheel candies that are perfect for holiday gatherings or anytime you want a unique homemade sweet.
Ingredients
Base Dough
- 1/2 cup mashed potatoes (about 1 small/medium potato)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 5-6 cups powdered sugar
Filling
- 1/2 cup peanut butter
Instructions
- Prepare the Dough: In a large bowl, combine the mashed potatoes, milk, vanilla extract, and a pinch of salt. Mix thoroughly until well incorporated.
- Add Powdered Sugar: Gradually add powdered sugar to the potato mixture, starting with 1 cup at a time. After about 4 cups, add smaller amounts, mixing each time. The mixture will become increasingly stiff and hard to stir.
- Knead the Dough: When stirring becomes difficult, transfer the dough onto a counter dusted with powdered sugar. Knead it, adding more powdered sugar as necessary until the dough is stiff but pliable.
- Roll Out the Dough: Place the dough on a parchment paper surface that has been generously sprinkled with powdered sugar. Use a rolling pin to roll the dough into a large rectangle approximately 12 inches by 16 inches.
- Spread Peanut Butter: Evenly spread the peanut butter over the rolled-out dough, making sure the entire surface is covered.
- Roll Up the Dough: Using the parchment paper to assist, tightly roll the dough jelly-roll style into a cylinder shape.
- Stretch Roll: Gently stretch the roll to about 24 inches long to elongate and slim it down for better slices.
- Chill the Roll: Wrap the roll tightly in plastic wrap. For ease in handling, you may cut the roll in half and wrap the two sections separately. Refrigerate for at least one hour or overnight to firm up.
- Slice into Pinwheels: Once chilled and firm, remove the plastic wrap and slice the roll into pinwheel pieces, about 40 slices depending on thickness.
Notes
- This recipe works best with freshly made plain mashed potatoes from a small or medium potato; leftover mashed potatoes may alter the texture.
- Adding powdered sugar gradually is key to getting the dough consistency right—it should be stiff but pliable for rolling.
- Chilling the candy roll thoroughly before slicing is essential for clean pinwheel slices.
- Nutrition values are estimates and may vary based on ingredient brands and quantities.
