Grandma’s Potato Candy

Grandma’s Potato Candy is a sweet, nostalgic treat that’s as unique as it is delicious. Made with humble ingredients like mashed potatoes and powdered sugar, this candy is filled with creamy peanut butter and rolled into beautiful swirls that delight both the eyes and the taste buds.

Ingredients:

• ½ cup cooked mashed potatoes (cooled to room temperature)
• 2 tablespoons salted butter (softened)
• 1 teaspoon vanilla extract
• 6-8 cups powdered sugar (plus more for dusting)
• ⅓ cup creamy peanut butter

Instructions:

1. Prepare the Potato Mixture: Place the cooled mashed potatoes in a large mixing bowl. Add the softened butter and beat with an electric hand mixer until smooth. Stir in the vanilla extract until fully combined.
2. Incorporate the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. The exact amount of powdered sugar will depend on the moisture content of the mashed potatoes and environmental factors like humidity. The final consistency should be similar to cookie dough that can be rolled out and molded.
3. Roll Out the Candy Base: Dust a large piece of wax or parchment paper generously with powdered sugar. Place the potato mixture on the paper, and sprinkle additional powdered sugar on top. Roll it out to ¼ inch thick, forming a rectangle shape as evenly as possible.
4. Add the Peanut Butter: Spread a thin, even layer of creamy peanut butter over the potato mixture, leaving a ½-inch border around the edges.
5. Roll and Chill: Starting from one long edge, tightly roll the candy into a log. Wrap the log in plastic wrap, tucking the ends under, and refrigerate for about 10 minutes to set.
6. Slice and Serve: Once chilled, unwrap the log and place it on a cutting board. Slice into ¼- to ½-inch rounds. Serve immediately or store in an airtight container.

Notes:

• Avoid using instant potatoes, as they tend to be too watery and won’t achieve the right consistency.
• Work quickly when rolling out the candy base, as the mixture can dry out if left exposed to air for too long.

Storage:

• Store the candy in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the slices in a single layer, then transfer to a freezer-safe bag for up to 3 months.

Grandma’s Potato Candy is a perfect example of how simple ingredients can transform into something magical. This old-fashioned recipe is ideal for holidays, family gatherings, or whenever you want to share a sweet piece of history.

Grandma’s Potato Candy

thisoldbaker

Grandma’s Potato Candy (also called peanut butter pinwheels) is a classic recipe from the Great Depression that only requires a handful of ingredients.

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Prep Time 20 minutes mins

Course candy

Cuisine American

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup cooked mashed potatoes cooled to room temp
• 2 tablespoons salted butter softened
• 1 teaspoon vanilla extract
• 6-8 cups powdered sugar plus more for dusting
• ⅓ cup creamy peanut butter
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Instructions

 

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• Place the cooled mashed potatoes into a large bowl. Add the butter and beat with an electric hand mixer until smooth. Add the vanilla and stir in until combined.
• Slowly add in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your mashed potato is as well as humidity, etc.
• You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
• In this step, you have to work pretty quickly because it can dry out. Layout a large piece of wax or parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top.
• Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
• Smear the peanut butter all over the top leaving a half-inch border.
• Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the refrigerator for 10 minutes to set.
• Unwrap on a cutting board and cut into ¼-½ inch slices to serve.

Notes

Do not use instant potatoes for this recipe, they are too watery.