Old fashioned Potato Candy… just like Grandma used to make! Made with just 5 simple ingredients, this candy is unexpectedly delicious and perfect for the holidays!
The older I get, the more I find myself appreciating old fashioned recipes. The kind of recipes my grandma would have made… and often, the exact ones she did make!
I appreciate them for their simplicity, for their delicious flavor, for the comfort and nostalgia they provide, and for the fact that they make use of ingredients we don’t often think of using today. Like my grandma’s Banana Cake, which calls for sour milk. Or this old fashioned Potato Candy, which calls for mashed potatoes!
The reason, of course, is that many of these older recipes originated in the Depression era, and therefore use few, relatively inexpensive ingredients. But what they lack in ingredients, they more than make up for in flavor!
This Potato Candy is soft and sweet with a delicious salty peanut butter filling. I love that it’s made with just 5 ingredients, and that you most likely have ALL the ingredients on hand! And although it takes a little bit of time and patience, it really is a simple recipe that’s guaranteed to be everyone’s new (or old) holiday favorite!
what you’ll need for this recipe
Mashed potatoes – As the name suggests, potatoes are a key ingredient in this recipe. In order to get the right consistency, it’s important that the potatoes are well mashed and completely cooled before using them. It’s also important to note that you can NOT substitute instant potatoes, since instant potatoes have a thinner texture that won’t hold up in this recipe. I used 1/2 cup of cooled mashed potatoes.
Butter – Although butter isn’t necessary in making potato candy (some recipes don’t use any) I like the creamy texture it gives to this candy. I also like the fact that it balances out the other ingredients and helps keep the end result from being too sweet. I used 4 Tablespoons of salted butter, softened.
Powdered sugar – The other key ingredient in potato candy is powdered sugar. This recipe calls for 6-8 cups of it, which get added 1 cup at a time until the desired consistency is reached.
Vanilla extract – Vanilla extract is another “non-essential” yet delicious addition to this recipe. I love the flavor it adds to the candy and I especially love the combination of vanilla and peanut butter. I used 1 teaspoon of pure vanilla extract.
Peanut butter – Finally, peanut butter is the perfect salty balance to all the sweetness from the powdered sugar. I used 1/2 cup of creamy peanut butter in this recipe, but you can feel free to substitute crunchy peanut butter or any of your favorite nut butter.
how to make potato candy
Make mashed potatoes. Homemade mashed potatoes are the necessary first step to this recipe. If you have leftover potatoes in your fridge, you’re in luck! If not, simply peel, cube, and boil 1-2 potatoes (I used Russet) until fork tender. Drain, mash, and cool the potatoes to room temperature.
Combine mashed potatoes, butter, vanilla, and powdered sugar. Once the potatoes are at room temperature, combine them with softened butter, vanilla, and 1 cup of powdered sugar. Use a hand mixer to mix well, then add the powdered sugar 1 cup at a time, mixing well after each addition, until you reach 6 cups. Now it’s time to assess the texture! It should be the consistency of moldable play-dough that holds its shape when rolled into a ball. Add additional powdered sugar, a little bit at a time, until you reach this consistency.
Roll out and spread with peanut butter. Transfer the mixture to a sheet of wax paper dusted with powdered sugar. Dust the top of the dough and/or rolling pin as well to prevent sticking. Working quickly to keep the dough from drying out, roll the mixture into a rectangle (or as close as possible) 1/4 inch thick. Add the peanut butter and spread it evenly over the top, leaving about 1/2 inch border around the edges.
Roll & chill. Roll the dough tightly, lengthwise, into a log. Wrap in wax paper and refrigerate, seam side down, for at least 15 minutes to allow the peanut butter to “set”. Note: feel free to refrigerate longer. 15 minutes is just the minimum.
Unroll & slice. Once you’re ready to serve it, remove the roll from the refrigerator, unwrap it, and slice it into pieces 1/4 inch thick. Place on a serving plate and watch them disappear!
Store. Any leftovers (if you have them) can be stored in an airtight container in the refrigerator for up to 10 days after making. Be sure to keep them covered to avoid drying the candy out.
Make Ahead Tip
This recipe is has a few “make-ahead” options. First, feel free to make the mashed potatoes in advance and store them in the refrigerator until you’re ready to use them. You can also make the log roll in advance and store it in the refrigerator (or even freezer) until you’re ready to serve it… up to 10 days.
Recipe Variations
- Use any type of potato you have on hand
- Substitute unsalted butter and add a sprinkle of salt to it
- Use crunchy peanut butter, sunflower butter, almond butter, or any of your favorite nut butters
- Add additional peanut butter to taste
- Add a layer of Nutella OR substitute Nutella for the peanut butter
- Sprinkle cinnamon generously over the peanut butter layer
- Add chopped nuts or mini chocolate chips to the peanut butter layer before rolling
- Spread an additional layer of peanut butter on the outside of the log (after rolling) and roll in chopped nuts, mini chocolate chips, or chocolate sprinkles.
Potato Candy
Ingredients
- 1/2 cup mashed potatoes cooled to room temperature
- 4 Tablespoons butter softened
- 6-8 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup peanut butter
Instructions
- Make mashed potatoes by peeling, cubing, and boiling the potatoes until fork tender. Drain, mash, and cool the potatoes to room temperature.
- Combine the cooled mashed potatoes with softened butter, vanilla, and 1 cup of powdered sugar. Use a hand mixer to mix well, then add the powdered sugar 1 cup at a time, mixing well after each addition, until you reach 6 cups. The dough should be firm and moldable, like play-dough. If necessary, add additional powdered sugar until you reach this consistency.
- Transfer the mixture to a sheet of wax paper dusted with powdered sugar. Dust the top of the dough and/or rolling pin as well to prevent sticking. Working quickly to keep the dough from drying out, roll the mixture into a rectangle (or as close as possible) 1/4 inch thick. Add the peanut butter and spread it evenly over the top, leaving about 1/2 inch border around the edges.
- Roll the dough tightly, lengthwise, into a log. Wrap in wax paper and refrigerate, seam side down, for at least 15 minutes to allow the peanut butter to "set". Note: feel free to refrigerate longer. 15 minutes is just the minimum.
- Once you're ready to serve it, remove the roll from the refrigerator, unwrap it, and slice it into pieces 1/4 inch thick. Place on a serving plate and enjoy!
- Store leftover candy in an airtight container in the refrigerator for up to 10 days.
Mary says
in the recipe it does not sy when to put the vanilla is it in the potato or the peanut butter? My grandma never used vanilla in your and she put crushed pineapple drained on the peanut butter.
Cathy Trochelman says
Sorry, you add it at the beginning with the butter. I updated the recipe.
Cindy Vanous says
Clarification Please: When did you add the vanilla??
Cathy Trochelman says
Sorry, you add it at the beginning with the butter. I updated the recipe.
Donna Kraft says
Used to make 20 batches at least for Christmas well 20-50 batches all depends on how fast we could roll it takes a lot from you then mother got dementia and had already other problems with health I took care of her so we couldn’t do potato candy any longer I made 5 batches a few years ago but had to stop with all my health problems cancer heart lungs epilepsey etc etc Thank You GOD BLESS
Deborah Dunsmore says
Brought back memories of my grandmother making potato candy
Lola says
I’ve wanted to try potato candy. Well today I did. First time to taste it too. I really like it.