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–+ servings
A pile of potato candy on parchment paper.
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Potato Candy

Made with four simple ingredients, this peanut butter Potato Candy is perfect for the holidays. Similar to fudge, this delightful sweet treat comes together super easily.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Freeze Time 30 minutes
Total Time 1 hour
Servings 32 servings
Calories 128kcal
Author John Kanell

Equipment

  • Mixer
  • 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.

Nutrition

Calories: 128kcal | Carbohydrates: 27g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 37mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg