Potato Candy

Step 1: Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.

Step 2: 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 adding sugar until it is firm.

Step 3: Stir in vanilla extract.

Step 4: 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).

Step 5: Once chilled, divide dough into two pieces and place once 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 1/4″ thick, and 8″x12″).  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.

Step 6: Once dough has been rolled into a rectangle, spread evenly with peanut butter, leaving a small amount of space around the perimeter of the dough.

Step 7: Starting with the longer side of your rectangle, gently but tightly roll into a log.

Step 8: Use a sharp knife to cut into slices about 1/4″ – 1/2″ thick.

Step 9: Repeat steps 5-8 with remaining half of dough.

Step 10: Serve and enjoy!  Store leftover candy in an airtight container in the refrigerator for up to a week.

Enjoy this nostalgic at-home candy from Sugar Spun Run!