Old Fashioned Potato Candy


Old Fashioned Potato Candy

Course candy, Dessert
Cuisine American
Author Catherine’s Plates


  • potato peeler
  • medium pot
  • sharp knife
  • cutting board
  • parchment paper
  • Rolling Pin
  • electric hand mixer or stand mixer q
  • wooden spoon, spatulas
  • bread knife


  • 1 medium russet potato
  • 2 TBS butter, softened
  • pinch salt (less than 1/8 tsp)
  • 1 tsp vanilla extract
  • 2 lbs powdered sugar + extra for rolling out candy
  • 16 oz creamy peanut butter


  • Peel & cut potatoes into 1 inch pieces. Place into a medium pot. Fill with cold water to 1 inch above potatoes. Cook on high heat until it boils. Turn down heat to low and let simmer 8-10 minutes until potatoes are fork tender. Drain potatoes and place back into pot. Stir potatoes to dry them out.
  • Place cooked potatoes into bowl of a stand mixer. Cream potato. Add butter, vanilla, and salt. Cream together until lump free.
    NOTE: you can use an electric hand mixer or do steps by hand.
  • Mix in powdered sugar 2 cups at a time on low speed to start with using a wire whisk. Once all powdered sugar has been incorporated it should feel like play dough.
  • Remove 1/2 of the potato dough to a piece of parchment paper that has been lightly coated with extra powdered sugar. Lightly coat the top of dough with additional powdered sugar.
  • Place another piece of parchment on top of potato dough and start smashing it down until you get a rectangular shape about 1/4' thick. Remove top piece of parchment from dough. Use your hands if needed to get the shape.
  • Place 8 oz of peanut butter all over the top of potato dough and spread evenly, leaving 1" inch edging free from peanut butter.
  • Pull up parchment nearest you and roll candy over the peanut butter and pull back the parchment paper. Keep rolling the dough tightly until you have a spiral shape in the log form. Wrap log in parchment and place in freezer for 10-15 minutes until very cold.
    NOTE: start the 2nd batch of dough from mixing bowl.
  • Using a sharp or bread knife cut log into 3/4" thick pieces of potato candy.
  • Slice enough for serving, then store uncut potato candy in refrigerator wrapped in the parchment until ready to serve.