Mashed Potato What???

Mashed Potato What???

Today I made for the first time Mashed Potato Candy! I’ve seen it. I’ve tasted it. But I’ve never made it. First of all, I rarely make mashed potatoes because it involves peeling potatoes and anyone who knows me, knows I should never handle peelers. Evvveeerrrr! I’ve peeled off more finger tips than anyone I know, and likely a whole lot of people I don’t know. I get around peeling apples thanks to my handy dandy apple peeler and corer machine (remember this post??) and I make a mean potato soup using frozen diced hash brown potatoes (that recipe is coming soon!), so I’ve adapted my lifestyle to NOT include peelers that involve me holding the fruit or vegetable. Hence, I don’t have leftover mashed potatoes to use in recipes and I’m not about to make mashed potatoes just for candy.

However, my grandma made mashed potatoes for dinner last night and when she asked if I wanted to take any leftovers home, I didn’t hesitate, knowing this was my time to attempt this strange-sounding candy. Thank you MeeMee for always cooking way more than the number of people actually at your table!

Just a few ingredients!

Back to Mashed Potato Candy. It’s a super simple recipe with only 5 ingredients – and no eggs – so drag your kiddos into the kitchen to start mixing, with the promise they can lick the bowl 🙂 The end result is a super creamy, fudge-like consistency bite of deliciousness. Mmmmm! Melt in your mouth goodness.

Mashed Potato Candy

  • 1/2 cup cold mashed potatoes
  • 1/2 cup softened butter
  • 2 teaspoons vanilla extract
  • 6-7 cups powdered sugar
  • Creamy peanut butter
  1. Mix mashed potatoes, butter, and vanilla until creamy. Slowly add in powdered sugar until a stiff dough forms and you can roll a ball without it sticking to your hands. Cover bowl and refrigerate for one hour.
  2. Divide dough into 2 portions. Roll one into a rectangle about 1/4″ thick. Spread with peanut butter – not too thick or it will seep out the sides when rolled.
  3. Starting on the long side, roll tightly jellyroll style. Wrap in parchment paper and put in freezer to firm up. Repeat with second portion of dough.
  4. Cut into 1/2″ thick slices. Store in refrigerator to maintain shape.
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