Potato Candy is a delightful blend of creamy, sweet, and slightly earthy flavors that will surprise and delight your taste buds. With its soft, melt-in-your-mouth texture and a hint of nostalgia, this treat is perfect for satisfying your sweet tooth. The combination of smooth mashed potatoes and rich peanut butter filling creates a unique harmony that’s both comforting and indulgent. Ready in just under three hours, including chilling time, it’s a simple yet impressive dessert to share with loved ones.
Each bite of these pinwheel slices offers a satisfying contrast of velvety filling and tender dough, making them irresistible. The recipe yields 40 servings, making it ideal for gatherings or gifting. At just 94 calories per slice, it’s a guilt-free indulgence that’s as fun to make as it is to eat. Whether you’re a seasoned baker or a beginner, this recipe promises a rewarding experience and a treat that’s sure to become a favorite.
What You’ll Need
- ½ cup (105 g) plain mashed potatoes (*see notes for cooking instructions)
- ½ cup (113 g) salted butter, softened
- 6-7 cups (800-910 g) powdered sugar, plus additional for dusting
- 2 teaspoons vanilla extract
- Creamy peanut butter (for filling)
How to Make Potato Candy
- In a large bowl, combine the mashed potatoes, softened butter, and 1 cup of powdered sugar. Use an electric mixer to stir until fully combined.
- Add the remaining powdered sugar, 1 cup at a time, stirring well after each addition. After adding 6 cups, check the dough’s consistency. If it’s not moldable or can’t be rolled into a ball, continue adding sugar until it firms up.
- Stir in the vanilla extract until evenly incorporated.
- Refrigerate the dough for 30-60 minutes. If chilled longer and it becomes too firm, let it sit at room temperature for 10-15 minutes until pliable.
- Divide the dough into two equal pieces. Generously dust a clean surface with powdered sugar, place one piece of dough on it, and dust the top with more sugar. Roll the dough into a rectangle about ¼” thick (approximately 8×12 inches). If the dough is too sticky or falls apart, add more sugar, reshape into a ball, and start again.
- Spread an even layer of peanut butter over the rolled dough, leaving a small border around the edges.
- Starting with the longer side, gently but tightly roll the dough into a log.
- Use a sharp knife to slice the log into pieces ¼-½” thick.
- Repeat steps 5-8 with the remaining half of the dough.
- Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 1 week.
Creative Variations for Your Potato Candy
Switch up the classic recipe by trying different fillings! Instead of peanut butter, use Nutella, almond butter, or even a layer of melted chocolate. For a festive twist, sprinkle crushed nuts, coconut flakes, or mini chocolate chips on the peanut butter before rolling. You can also add a pinch of cinnamon or cocoa powder to the dough for extra flavor.
Perfect Pairings: Serving Suggestions
Serve your potato candy as a sweet treat alongside a cup of hot cocoa, coffee, or tea. For a fun dessert platter, pair it with fresh fruit, cookies, or other bite-sized candies. It’s also a great addition to holiday gift boxes or party trays!
Storage Tips to Keep Your Candy Fresh
Store leftover potato candy in an airtight container in the refrigerator for up to a week. If the candy becomes too firm, let it sit at room temperature for 10-15 minutes before serving. For longer storage, you can freeze the slices in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
Time-Saving Hacks for Busy Bakers
Use pre-made mashed potatoes to save time, or make the potatoes a day ahead and refrigerate them. If you’re short on chilling time, pop the dough in the freezer for 15-20 minutes instead of the fridge. Rolling the dough between two sheets of parchment paper dusted with powdered sugar can also make the process quicker and less messy.
Essential Equipment for Smooth Prep
An electric mixer is key for combining the dough ingredients evenly. A rolling pin and a harp knife (or sharp chef’s knife) will help you achieve clean, even slices. Keep extra powdered sugar on hand for dusting surfaces and your hands to prevent sticking.
Potato Candy
Ingredients
- ½ cup plain mashed potatoes * see recipe notes for cooking instructions
- ½ cup salted butter softened
- 6-7 cups powdered sugar plus additional for dusting
- 2 teaspoons vanilla extract
- Creamy peanut butter for filling
Instructions
- Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
- Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you’ve added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can’t be rolled into a ball, continue to add sugar until it is firm.
- Stir in vanilla extract.
- Refrigerate for at least 30-60 minutes (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
- Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼” thick (about 8×12″). If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
- Once dough has been rolled into a rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
- Starting with the longer side of your rectangle, gently but tightly roll into a log.
- Use a harp knife to cut into slices about ¼-½” thick.
- Repeat steps 5-8 with remaining half of dough.
- Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.