You might be wondering what potato is doing in candy, but trust me on this one. If you’ve never tried peanut butter potato candy, you’ll be surprised at how you do not taste the potato at all. The potato makes for a binding agent for the confectioners’ sugar, so you end up with a sweet fudge-like treat with a ribbon of salty peanut butter throughout it.
While usually made during the holiday season, don’t let that stop you from making this recipe year-round! It’s a budget-friendly recipe that is perfect for any occasion. Love the pinwheel look of this sweet treat? Try making my pinwheel cookie recipe or Yule log recipe for another festive treat!
What You Need to Make This Recipe
Mashed potato — I recommend using russet potatoes as they have a high starch and low moisture content, so the potato mixture does not become too watery to roll out. This is not a candy recipe that repurposes leftover mashed potatoes as it does not use cream or butter. If you have leftover mash, try making my lefse recipe instead!
Confectioners’ sugar — as this recipe uses 7 cups of confectioners’ sugar, it’s easier to purchase a bag at the store than make your own. However, if you prefer to make your own, check out my post on homemade confectioners’ sugar.
Peanut butter — you’ll need smooth, creamy peanut butter for this, or you’ll end up with a lumpy candy. I like using JIF for this potato candy recipe as it’s easier to spread than natural peanut butter.
How to Make Potato Candy
1. Make the dough by mixing mashed potatoes, 2 cups confectioners’ sugar, and vanilla extract in a mixer. Beat on low speed until combined. With the mixer running, continue adding confectioners’ sugar a cup at a time until 7 cups have been incorporated. Transfer the potato mixture to a prepared parchment sheet and lightly dust with more confectioners’ sugar place another sheet of parchment paper on top. Roll into a ¼-inch-thick rectangle.
2. Transfer the candy between the paper to a baking sheet and chill for 20 to 30 minutes, or until the mixture is firm but still pliable. Trim the sides to make it into a rectangle.
3. Spread the peanut butter into a thin layer over the top.
4. Starting on one long side of the rectangle, carefully roll up the candy into a tight log, peeling it off the bottom parchment paper sheet as you roll.
5. Wrap the potato candy with plastic wrap and freeze for 30 minutes or refrigerate for 2 hours.
6. Slice the log into ½” thick slices and serve.
Pro Tips for Making This Recipe
- For quick mashed potatoes, peel and chop a russet potato and add it to a pot. Cover with water by 1 inch, bring to a boil over medium-high heat, cook until tender. Drain, mash, and let cool completely before making the candy.
- Do not try to make potato candy with hot or warm mashed potatoes, you must bring them to room temperature first. The potatoes will melt the sugar if they are hot, leading to a wet mixture that won’t roll out.
- Do not swap the mashed potatoes for instant potatoes. The texture of instant potatoes is too wet and will not roll out like russet potatoes.
- When spreading the peanut butter, leave a space at the edge. This way, the peanut butter doesn’t slide out of the log when rolled.
- To get clean, beautiful slices, wipe your knife off between each cut.
- As this is a no-bake candy, do not dust your work surface with flour. It is not safe to consume raw flour, so only dust with powdered sugar.
Frequently Asked Questions
What is the origin of this candy?
While Southern Living states that potato candy originated from the South during the Great Depression, other online sources claim the candy originated from German immigrants and was Americanized with the addition of peanut butter.
Is this the same as Irish potatoes?
Potato candy and Irish potato candy are not the same. Irish potato candy is not only not from Ireland, it does not contain any potatoes! Despite the name, they are made with cream cheese and shaped to look like a potato.
Can I change the filling?
Yes! If you’re not a fan of peanut butter, try using Nutella, cookie butter, or other nut butter. This potato candy recipe is flexible with what type of filling you use.
How do I store leftovers?
You can store this candy recipe in an airtight container in your fridge for up to 10 days. Make sure they’re not left out as they’ll dry out.
Can I freeze this recipe?
Feel free to freeze the log for up to a month. You can also freeze after slicing. I recommend placing a piece of wax paper between each slice so they do not stick together.
If you love this recipe try these out!
If you’ve tried this Potato Candy recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Potato Candy
Equipment
- Rolling Pin
Ingredients
- ½ cup mashed russet potato see note
- 7 to 8 cups confectioners’ sugar divided plus more for dusting (840g - 960g)
- ½ teaspoon vanilla extract
- ½ cup creamy peanut butter (132g)
Instructions
- In the bowl of a stand mixer with the paddle attachment, add mashed potatoes, 2 cups confectioners' sugar, and vanilla. Beat on low speed until combined. With the mixer running, continue adding confectioners’ sugar a cup at a time until 7 cups have been incorporated. Check the dough and if it’s easily moldable in your hands without sticking, it’s ready. If it’s too sticky, continue adding sugar a few tablespoons at a time as needed.
- Lightly dust a sheet of parchment or wax paper with confectioners’ sugar. Transfer the potato mixture to the paper and pat down. Lightly dust the potato mixture with more sugar and place another sheet of paper on top. Roll into a ¼-inch-thick rectangle. (If your parchment is binding or wrinkling, gently peel it off to release it and place it back on the candy and smooth it out with your hands.) Transfer the candy between the paper to a baking sheet and chill for 20 to 30 minutes, or until the mixture is firm but still pliable.
- Remove the top piece of parchment paper from the potato candy. Spread the peanut butter into a thin layer over the top. Starting on one long side, carefully roll up the candy into a tight log, carefully peeling it off the bottom parchment sheet as you roll. Freeze for 30 minutes or refrigerate for 2 hours. (The candy log can be tightly wrapped in plastic and refrigerated for up to 3 days.)
- When ready to serve, use a sharp knife to cut the log into ½-inch-thick slices.
Notes
- For quick mashed potatoes, peel and chop a russet potato and add it to a pot. Cover with water by 1 inch, bring to a boil over medium-high heat, cook until tender. Drain, mash, and let cool completely before making the candy.
- Do not try to make potato candy with hot or warm mashed potatoes, you must bring them to room temperature first. The potatoes will melt the sugar if it’s hot, leading to a wet mixture that won’t roll out.
- Do not swap the mashed potatoes for instant potatoes. The texture of instant potatoes is too wet and will not roll out like russet potatoes.
- When spreading the peanut butter, leave a space at the edge. This way, the peanut butter doesn’t slide out of the log when rolled.
- To get clean, beautiful slices, wipe your knife off between each cut.
- As this is a no-bake candy, do not dust your work surface with flour. It is not safe to consume raw flour, so only dust with powdered sugar.
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