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Potato Candy

submitted by Zahirah

Ingredients

Mashed potatoes
Vanilla extract
Powdered sugar
Peanut butter, preferably crunchy but creamy works

Procedures

1. Leftover mashed potatoes from dinner work the best, so long as nothing strong was added extra, like garlic or cheese.

2. When the mashed potatoes are cool enough to handle, toss a dollop (approximately half a serving portion) into a large mixing bowl.

3. Add a splash of vanilla extract. Pour in about 1-2 C of powdered sugar to start.

4. Combine ingredients with your hands. It will feel mushy, liquidy and cold very quickly. Once everything is nicely incorporated, add more powdered sugar and continue mixing with your hands.

5. Keep on adding powdered sugar and mixing until you have a dough of roll-out-able consistency. If you’ve added too much powdered sugar and the dough becomes hard and stiff, add mashed potatoes a spoonful at a time.

6. ‘Flour’ a dry, clean, flat surface with powdered sugar, and ‘flour’ the rolling pin with powdered sugar as well. Roll out the dough into a long oval (6-8 inches wide, by however long you want it/have room for). I will sometimes divide the dough into two parts, and roll each out separately. Roll to less than 1/4 inch thick.

7. Spread peanut butter over the rolled out dough.

8. Using a long flat spatula, ‘flour’ the tip with powdered sugar and use it to pry up the dough from the flat surface. Roll the dough pinwheel style.

9. Cut into pieces about 1/4 to 1/2 inch thick. I like to stack them on a buttered plate. They do not need to be refrigerated, and do not need to be stored in an airtight container either.

Comments

This is a recipe that has been handed down every other generation in my family. I learned from my grandmother, and she learned from her grandmother. These are terrifically sweet and terribly addicting. Watch young children (or anyone, for that matter) around potato candy: if they have too many you’ll be peeling them off the ceiling with a spatula.