Directions 12 steps | 95 Minutes
Prepare the mashed potato. Bring a small saucepan of water to a boil. Add the peeled and quartered potato and cook until a knife pierces the potato easily, about 12 minutes.
Once the potato is done, use a ricer or a fork to mash the potatoes until completely smooth.
In a bowl, add ½ cup of mashed potatoes. Stir in the salt and vanilla extract. Let cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, place the cooled potato and add one cup of confectioners’ sugar. Mix until thoroughly combined.
Add one cup of confectioners’ sugar at a time until a smooth and pliable dough forms with the texture of playdough. Refrigerate for 1 hour. (See notes 3.)
Divide the dough in half and transfer half of the dough onto a large sheet of parchment paper. Roll out the dough into a rectangle about ⅛ to ¼ inch thick.
Use a knife to slice off the edges to create a neat rectangle.
Spread a thin layer of peanut butter (or cookie butter) over the entire rectangle with the exception of a ¼ inch around the edges.
Lift the long edge of the dough and roll the dough into a tight log.
Use the parchment paper to wrap the potato candy and twist the edges to close. Refrigerate until firm. Repeat with the remaining dough.
Slice the dough into ½ inch thick slices.
Serve and enjoy!
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Any type of nut butter would work well here, however opt for nut butters that are thick like traditional peanut butter.
- The dough should not be sticky but it should also not be too dry. Dry dough will not be pliable enough.