Old Fashioned Potato Candy
Old Fashioned Potato Candy may sound surprising, but one bite proves why it’s been a cherished holiday treat for generations. The potato acts only as a binder—adding no potato flavor—while the dough becomes sweet, soft, and perfect for rolling with creamy peanut butter. Best of all, it’s no-bake and incredibly simple to make. This nostalgic confection is ideal for gifting, holiday platters, or anytime you want a unique, crowd-pleasing candy.
Ingredients
- 6 cups powdered sugar, plus more if needed
- 1/2 cup mashed and cooled russet potato (about 1 large potato)
- 1/3 cup creamy peanut butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
- Beat mashed potato, milk, vanilla, and salt with an electric mixer on medium for 2 minutes.
- Add powdered sugar 1 cup at a time until a thick dough forms (slightly thicker than cookie dough). Add extra sugar by the tablespoon if needed.
- Shape dough into a ball and dust with powdered sugar.
- Roll dough on parchment into a 1/8-inch thick rectangle trimmed to about 10×12 inches.
- Dust top with powdered sugar, cover with parchment, flip, and remove top sheet.
- Spread peanut butter evenly over the dough.
- Roll tightly from long side to long side, jelly-roll style, using parchment to guide it.
- Wrap and freeze 1 hour.
- Slice into 1/4-inch pieces and serve.
Prep Time: 20 minutes | Chill Time: 60 minutes | Total Time: 80 minutes
Kcal: 120 kcal | Servings: 24
Tips
- Make sure the potato is fully cooled before mixing—warm potato melts the sugar and makes the dough sticky.
- If dough gets too soft while rolling, chill briefly and continue.
FAQ
Does it taste like potato?
Not at all—the potato simply binds the dough and disappears into the sweetness.
Can I use crunchy peanut butter?
Yes, it adds a nice texture variation.
Can I freeze the candy?
Absolutely—freeze the log or slices for long-term storage.
Why is my dough too sticky?
Add more powdered sugar a tablespoon at a time until firm enough to roll.
