Description
Potato Candy is a nostalgic treat combining creamy mashed potatoes, buttery sweetness, and rich peanut butter rolled into delightful pinwheel slices. This old-fashioned candy offers a perfect balance of soft, sweet dough and savory filling, ideal for holiday gatherings or a fun homemade snack.
Ingredients
Scale
Dough
- ½ cup plain mashed potatoes (see recipe notes for cooking instructions)
- ½ cup salted butter, softened
- 6-7 cups powdered sugar (plus additional for dusting)
- 2 teaspoons vanilla extract
Filling
- Creamy peanut butter (for filling)
Instructions
- Prepare the dough mixture: Combine mashed potatoes, softened salted butter, and one cup of powdered sugar in a large bowl. Use an electric mixer to stir the ingredients together until fully combined, creating a creamy base for the candy dough.
- Add remaining sugar gradually: Add the remaining powdered sugar one cup at a time, mixing well after each addition. Once you’ve incorporated 6 cups, check the dough’s consistency; it should be moldable and able to be rolled into a ball. If it’s still too sticky or loose, continue adding powdered sugar until firm enough.
- Flavor the dough: Stir in the vanilla extract evenly to add flavor and enhance the overall taste of your candy dough.
- Chill the dough: Refrigerate the dough for 30 to 60 minutes. Be careful not to chill it too long as it may become too brittle; if that happens, allow it to rest at room temperature for 10-15 minutes to regain pliability.
- Roll out dough: Divide the chilled dough into two equal parts. On a clean surface dusted generously with powdered sugar, place one portion of dough. Dust the dough’s surface with powdered sugar as well. Using a rolling pin, roll it out into a roughly 8×12 inch rectangle about ¼ inch thick. If the dough feels sticky or starts breaking apart, add more sugar, reshape into a ball, and roll again.
- Spread the filling: Evenly spread a layer of creamy peanut butter over the rolled dough, leaving a small border around the edges free of peanut butter to help the log seal properly.
- Roll into log: Starting at the longer side of the rectangle, gently but tightly roll the dough up into a log shape, ensuring it’s firm and even.
- Slice the candy: Use a harp knife or sharp knife to cut the rolled log into slices approximately ¼ to ½ inch thick to create pinwheel-shaped candies.
- Repeat & serve: Repeat the rolling, filling, and slicing process with the remaining dough half. Serve the pinwheels fresh or store leftover candy in an airtight container in the refrigerator for up to one week.
Notes
- This potato candy recipe is a cherished family tradition sometimes called Peanut Butter Pinwheels.
- Ensure the mashed potatoes are plain and free of lumps for smooth dough consistency.
- Adjust powdered sugar amounts carefully; dough should be firm but pliable, not crumbly or sticky.
- When rolling dough, keep surfaces and tools dusted with powdered sugar to prevent sticking.
- If dough becomes too firm after chilling, let it soften slightly at room temperature before rolling.
- Store candy airtight in the refrigerator to maintain freshness for up to one week.
Nutrition
- Serving Size: 1 pinwheel slice
- Calories: 94 kcal
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
