Potato Candy

My step-grandma used to make this for us kids when we were growing up. After I moved away, I tried many, many times to recreate the recipe, with no luck. I was thrilled to find it by chance in a book called “Company’s Coming – Most Loved Treats” by Jean Pare. Most-loved indeed! Now I make them every Christmas. Well, every Christmas except the one Christmas immediately after the twins were born! If you look them up in the book, they are actually called Pinwheels.

2 ½ cups confectioner’s sugar

1/3 cup mashed potatoes

½ teaspoon vanilla

1/8 teaspoon salt

1/3 cup smooth peanut butter

Combine the first four ingredients in a large bowl. Turn out onto a work surface dusted with confectioner’s (powdered) sugar. Knead until smooth, adding more powdered sugar as needed, until a pliable but not sticky dough forms. Divide into 3 equal portions. Roll out 1 portion on the surface dusted with powdered sugar, to a 5×8 inch rectangle, 1/8 inch thick.

Spread about 1 ½ tablespoon of peanut butter evenly over the top. Roll up, jelly-roll style, from the long side. Wrap with plastic wrap. Chill. Repeat with remaining portions. Cut each roll into ¼ inch slices. Makes about 6 dozen pinwheels.

Potato Candy

Made from creamy peanut butter and mashed potatoes, this potato candy tastes almost like the white Reese's Peanutbutter Cups!
Servings 6 dozen

Ingredients
  

  • 2 1/2 cups powdered sugar
  • 1/3 cup mashed potatoes
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1/3 cup smooth peanut butter

Instructions
 

  • Combine the first four ingredients in a large bowl.
  • Turn out onto a work surface dusted with confectioner’s (powdered) sugar. 
  • Knead until smooth, adding more powdered sugar as needed, until a pliable but not sticky dough forms.
  • Divide into 3 equal portions.
  • Roll out 1 portion on the surface dusted with powdered sugar, to 5×8 inch rectangle, 1/8 inch thick.
  • Spread about 1 ½ tablespoons peanut butter evenly over the top.
  • Roll up, jelly-roll style, from long side. Wrap with plastic wrap. Chill.
  • Repeat with remaining portions.
  • Cut each roll in to ¼ inch slices.

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