Mashed Potato Peanut Butter Candy Recipes

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MASHED POTATO PEANUT BUTTER CANDY



Mashed Potato Peanut Butter Candy image

Whenever I make this candy, people are amazed to learn that it is made with a potato. It is very sweet and rich and is best accompanied by a tall glass of milk. It's an old family recipe that my mother always made at Christmas time. I'm not sure from where it originated but suspect our Irish or Pennsylvania Dutch heritage.

Provided by MarthaStewartWanabe

Categories     Candy

Time 3h20m

Yield 24 serving(s)

Number Of Ingredients 5

1 tablespoon mashed potatoes (plain with no milk or seasoning added)
2 -3 tablespoons milk
2 teaspoons vanilla extract
1 1/2 lbs powdered sugar (or a bit more or less to reach pie dough consistency)
1/2 cup creamy peanut butter

Steps:

  • Combine mashed potato, powdered sugar, milk and vanilla in a medium bowl.
  • Add powdered sugar a little at a time until the mixture reaches the thickness of pie dough. You will need to use clean hands to kneed the dough until everything is fully incorporated. Use a little more or less of the powdered sugar until the desired texture is met. If it becomes too stiff, add one tiny drop of milk at a time until the desired texture is met. I wish it were more of an exact science, but it's not. :).
  • Spread waxed paper onto your work surface and liberally dust with powdered sugar. I use the waxed paper to assist in rolling. Please note if you use a plain work surface dusted with powdered sugar, it's much more difficult to roll it up due to the dough's tendancy to stick to the flat surface (which can result in the dough tearing).
  • On the waxed paper, roll the dough into a circular shape until 1/4-inch thick.
  • Spread peanut butter evenly over the dough up to 1/2 inch from the edge of the circle.
  • Carefully roll up like a jelly roll, using the waxed paper as a helpful tool.
  • Place onto a cookie sheet covered with a clean sheet of waxed paper.
  • Refrigerate uncovered until fully chilled (about three hours), and the outside of the roll becomes crusty.
  • Slice roll into 1/4-inch pieces.
  • Store candy arranged flat in an air-tight container with waxed paper between each layer for up to two weeks (or probably more--it's never lasted that long around our house). The candy will harden and become more brittle as it ages, and this is perfectly fine.
  • The candy can sit at room temperature for up to three hours before becoming soft. To reach original texture, replace in refrigerator.

Nutrition Facts : Calories 144.2, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.2, Sodium 27.5, Carbohydrate 29.5, Fiber 0.3, Sugar 28.3, Protein 1.4

PEANUT BUTTER POTATO CANDY



Peanut Butter Potato Candy image

This simple Peanut Butter Potato Candy is an old fashioned Irish treat made with only 3 ingredients, it's gluten-free and doesn't require any baking!

Provided by Jas

Categories     Dessert

Time 1h30m

Number Of Ingredients 3

1 small Russet potato (peeled and diced)
6-8 cups powdered sugar
2/3 cups peanut butter

Steps:

  • In a small pot of boiling water, cook the potato until tender. Drain and transfer to a bowl; mash until smooth and lump-free. Let cool completely.
  • With an electric mixer on low speed, beat together the potato and powdered sugar, one cup at a time, until mixture is thick and the pearly dough forms.
  • Transfer the dough onto a large sheet of parchment paper sprinkled with powdered sugar; dust more powdered sugar on top. Using a rolling pin, roll the dough into a large rectangular shape, approximately 1/4-inch thick; trim to form straight edges.
  • Spread peanut butter over dough (see recipe notes). Starting at one long side, tightly roll up candy, jelly-roll style, using parchment paper as a guide. Wrap in parchment paper or plastic wrap, and freeze or refrigerate for 30-60 minutes.
  • Unwrap and cut candy into 1/4-inch thick pieces. Enjoy! (See the post for storing the leftover candy)

Nutrition Facts : Calories 165 kcal, Carbohydrate 32 g, Protein 1 g, Fat 3 g, Sodium 33 mg, Sugar 30 g, ServingSize 1 serving

3 INGREDIENT OLD FASHIONED POTATO CANDY (NO BAKE)



3 Ingredient Old Fashioned Potato Candy (no bake) image

Easy 3 ingredient, no-bake, old fashioned potato candy is such a surprisingly delicious and addictive treat that's perfect for peanut butter lovers and gift-giving alike!

Provided by Tiffany

Categories     Dessert

Time 20m

Number Of Ingredients 4

1 small potato
6-8 cups powdered sugar
⅔ cup peanut butter ((or cookie butter))
½ teaspoon vanilla (optional)

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.

Nutrition Facts : Calories 166 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

MASHED POTATO CANDY



Mashed Potato Candy image

This is great for using up left over mashed potatoes. Everyone loves it, especially kids. There are other potato candy recipes here, but none even close to this one that I've seen. My mom use to make this at Christmas all the time. This is very popular in the PA Dutch area. Prep and cook time is based on leftover mashed potatoes. Note: Instant potatoes don't work well.

Provided by keen5

Categories     Candy

Time 3h45m

Yield 1 loaf

Number Of Ingredients 6

1/4 cup mashed potatoes (1 sm. potato)
2 tablespoons milk
1 teaspoon vanilla
1 dash salt
1 (1 lb) box powdered sugar
peanut butter

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.

Nutrition Facts : Calories 1839.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 5.3, Sodium 338, Carbohydrate 463.7, Fiber 0.8, Sugar 445, Protein 2

POTATO CANDY



Potato Candy image

My grandmother's recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).I recommend reading through the blog post before beginning, as it includes lots of tips.

Provided by Sam Merritt

Categories     Candy     Dessert

Time 2h50m

Number Of Ingredients 5

½ cup mashed potatoes* (see recipe notes for cooking instructions (105g))
½ cup (1 stick) salted butter softened ((113g))
6-7 cups powdered sugar (plus additional for dusting (800-910g))
2 teaspoons vanilla extract
Creamy peanut butter (for filling)

Steps:

  • 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 1 hour (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. 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 ¼" thick 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 knife to slice into pieces 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.

Nutrition Facts : ServingSize 1 pinwheel slice, Calories 94 kcal, Carbohydrate 19 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 6 mg, Sodium 22 mg, Fiber 1 g, Sugar 18 g

POTATO CANDY



Potato Candy image

"When the going gets tough, the tough get going."

Provided by Southern Living Test Kitchen

Time 1h30m

Yield Makes about 3 dozen

Number Of Ingredients 7

⅓ cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
1 tablespoon milk
1 teaspoon vanilla extract
⅛ teaspoon table salt
6 to 7 cups powdered sugar
Parchment paper
⅓ cup creamy peanut butter

Steps:

  • Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.
  • Gather dough into a ball; dust with powdered sugar. Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.
  • Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into ¼-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.

PEANUT BUTTER PINWHEEL CANDY



Peanut Butter Pinwheel Candy image

Peanut Butter Pinwheel Candies are made with an unexpected but essential ingredient. This is a family favorite recipe that's been passed down for generations!

Provided by Samantha Merritt

Categories     Dessert     Snack

Time 1h

Number Of Ingredients 5

1/2 cup mashed potatoes*
1/2 cup salted butter softened
6-7 cups powdered sugar (plus additional for dusting)
2 teaspoons vanilla extract
Creamy peanut butter (for filling)

Steps:

  • With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
  • Add in remaining sugar, 1 cup at a time. Start by adding 6 cups of powdered sugar, 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.
  • Refrigerate filling for 1 hour.
  • 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 1/4" thick. Make sure that your dough can be rolled at this point, if it's 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 1/4" 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 lot.
  • Use a knife to slice into pieces about 1/2" thick.
  • Repeat steps 5-8 with remaining half of dough.
  • Serve and enjoy.

Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Sodium 1 mg, Sugar 18 g, ServingSize 1 serving

POTATO CANDY



Potato Candy image

The potatoes in this recipe provide starch and don't add flavor. You won't even know there are potatoes in it. You will only taste a sweet confection. When adding the confectioners' sugar and peanut butter, be aware that the amounts are approximate. You may add more or less, depending on your tastes.

Provided by Rhonda

Categories     Desserts     Candy Recipes

Yield 6

Number Of Ingredients 5

2 tablespoons mashed cooked potatoes
1 tablespoon butter
1 teaspoon milk
½ cup confectioners' sugar
1 cup peanut butter

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.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 19.1 g, Cholesterol 5.2 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 5.7 g, Sodium 224.4 mg, Sugar 13.8 g

MASHED POTATO-PEANUT BUTTER CANDY



Mashed Potato-Peanut Butter Candy image

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories     dessert

Time 50m

Yield 32 pieces

Number Of Ingredients 5

1 cup smooth plain mashed potatoes
Kosher salt
6 to 8 cups confectioners' sugar (about 2 boxes), plus more for dusting
1 cup crunchy peanut butter, at room temperature
1/4 cup umeboshi paste (available at health-food stores) or raspberry jam

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.

CHOCOLATE POTATO CANDY



Chocolate Potato Candy image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

1 medium potato, peeled
1/2 cup melted semisweet chocolate
4 cups confectioners sugar
1 cup peanut butter

Steps:

  • Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!

PEANUT BUTTER POTATO CANDY



Peanut Butter Potato Candy image

This candy is super easy to make and the ingredients are ones that most people usually have readily available in the house.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h20m

Yield 20

Number Of Ingredients 7

¼ cup mashed potatoes
2 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt
1 (16 ounce) package confectioners' sugar
1 tablespoon confectioners' sugar for dusting, or as needed
⅓ cup peanut butter, or as needed

Steps:

  • Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
  • Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
  • Sprinkle confectioners' sugar on a cutting board or waxed paper.
  • Roll dough into a large rectangular shape on prepared surface.
  • Spread enough peanut butter on top layer of dough to cover.
  • Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 24 g, Cholesterol 0.1 mg, Fat 2.2 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 20.7 mg, Sugar 22.8 g

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