Mashed Potato Candy Recipes

AMISH MASHED POTATO CANDY

Steps:

• Mix powdered sugar with mashed potatoes.
• Add vanilla and mix until it is like pie dough.
• Roll out in shape of pie crust with a rolling pin.
• Spread with peanut butter.
• Roll up small and cut in slices, about ½-inch thick.
• Place on large platter and put in refrigerator until chilled

3 INGREDIENT OLD FASHIONED POTATO CANDY (NO BAKE)

Steps:

• Place potato in a smal pot, cover with water, and boil until very tender. Drain and transfer to a large bowl. Mash (or use a hand mixer) until smooth and lump-free.
• Add 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough).
• Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle.
• Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
• Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.

MASHED POTATO-PEANUT BUTTER CANDY

Steps:

• Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together.
• Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes.
• Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces.

MAINE POTATO CANDY

Steps:

• In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

POTATO CANDY

Steps:

• Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.

MASHED POTATO CANDY

Steps:

• Mix together all ingredients, except peanut butter.
• Add sugar until it's of dough consistency.
• Refrigerate to chill dough for an hour or two.
• Roll out onto powdered sugar dusted bread board or waxed paper.
• Spread peanut butter over potato dough.
• Roll it up like a jelly roll loaf.
• Refrigerate for about an hour, then slice into pinwheels.

MASHED POTATO CANDY

Steps:

• Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
• Turn the potato "dough" out and knead for about 5 minutes; add more powdered sugar if necessary.
• Roll the potato "dough" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
• Roll the dough up like a jelly roll and cut like cookies.

POTATO CANDY

Steps:

• Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
• Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

MASHED POTATO CANDY

Steps:

• Combine mashed potatoes, vanilla, powdered sugar, and cocnut.
• Mix well.
• Roll into snake-like shape on waxed paper.
• Let set.
• Melt chocolate chips and paraffin in double boiler.
• Cut candy into bite size pieces and dip in chocolate mixture.
• Place a walnut piece on each candy.
• Place on waxed paper to set.
• (When mixing the candy, you need to keep adding powdered sugar until it forms a stiff"dough" in order to roll).

COCONUT MASHED POTATO CANDY #SP5

Steps:

• Combine cold mashed potatoes and confectioner's sugar in a large bowl. Thoroughly combine. Mixture will begin as a stiff dough and loosen up as the sugar mixes with the potatoes. Add the coconut and vanilla and mix thoroughly.
• Form into triangular peaks, using about 1 rounded teaspoon of mixture for each. Put on waxed paper lined cookie sheet. Let dry for 20 minutes.
• Melt chocolate in bowl over simmering water (or in microwave in one minute intervals until melted).
• Dip base of each candy in chocolate. Let stand on waxed paper to set.
• Store in covered tin in the refrigerator.

MASHED POTATO CANDY

Steps:

• Place sugar, salt, coconut in bowl with softened butter.
• Add potatoes and vanilla and mix well by hand.
• Pack mixture into 9 x 13 pan.
• Cool in fridge.
• Cut into 1 1/2 inch squares.
• Melt chocolate, chocolate chips and paraffin wax -- stirring til no lumps appear. (ALWAYS exercise caution when heating paraffin -- I use a large well washed tin can and put it in the double boiler).
• Using a toothpick, dip the squares in melted chocolate and place on waxed paper to set.