Description
Potato Candy is a nostalgic, sweet treat made by combining creamy mashed potatoes with butter and powdered sugar to form a pliable dough, which is then filled with peanut butter, rolled into a log, and sliced into delightful pinwheels. This recipe delivers a unique texture and flavor combination that is both comforting and delicious, perfect for holiday gatherings or a special homemade confection.
Ingredients
Scale
Potato Candy 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
Instructions
- Mix Base Ingredients: In a large bowl, combine the mashed potatoes, softened butter, and 1 cup of powdered sugar. Use an electric mixer to stir until the mixture is well combined and smooth.
- Add Powdered Sugar Gradually: Continue adding the remaining powdered sugar, one cup at a time, mixing thoroughly after each addition. After adding 6 cups, check the dough’s consistency. If it’s not moldable or can’t be rolled into a ball, add more sugar gradually until it becomes firm and pliable.
- Add Vanilla Extract: Stir in the vanilla extract evenly throughout the dough to enhance flavor.
- Refrigerate the Dough: Cover the dough and refrigerate it for 30 to 60 minutes. Avoid chilling too long as the dough can become too firm and brittle. If that happens, let it sit at room temperature for 10-15 minutes to regain pliability.
- Roll Out Dough: Divide the chilled dough into two equal pieces. On a clean surface generously dusted with powdered sugar, roll out one piece using a rolling pin into a rectangle approximately ¼ inch thick, about 8 by 12 inches. Dust the top surface with powdered sugar as needed to prevent sticking. If the dough sticks or crumbles, add more powdered sugar, reshape into a ball, and roll again.
- Spread Peanut Butter: Evenly spread creamy peanut butter over the rolled dough, leaving a small border along the edges without filling to ensure easy rolling.
- Roll into Log: Starting from the longer side, gently but tightly roll the dough into a log shape, ensuring the peanut butter filling stays inside.
- Slice the Candy: Using a harp knife or a sharp knife, cut the log into slices about ¼ to ½ inch thick to create pinwheel shapes.
- Repeat: Repeat the rolling, spreading, rolling, and slicing process with the second piece of dough.
- Serve and Store: Serve immediately for best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- This recipe is a treasured heirloom known as Potato Candy or Peanut Butter Pinwheels, often passed down through generations.
- Use plain mashed potatoes without any added seasoning or butter to avoid altering the flavor.
- If the dough becomes too sticky or brittle, adjusting the powdered sugar amount is key to achieving the perfect consistency for rolling.
- Let the dough sit at room temperature for a short time if it chills too long and becomes unworkable.
- For an extra dusting and to prevent stickiness, generously use powdered sugar on surfaces and rolling pin.
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
