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.