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A tasty holiday treat, this Potato Candy is a classic confection that dates back many years. With minimal ingredients, this comes together in no time.
I absolutely love Potato Candy, it is one of those treats that I’ve had since I was a child and one thing that we keep making today.
We love the recipes that are passed down from generations and this one definitely has! Made with real potatoes, it really is Potato Candy.
Also slathered in peanut butter you get an amazing flavor combination that is sweet and chewy and just downright delicious, once you try it you will be hooked!
This is a great beginner’s candy for anyone who wants to start making some, it is easy to experiment with, and using minimal ingredients it doesn’t waste much.
Also, it is pretty hard to screw up and below I’ll show you exactly how to make this Potato Candy Recipe below so you can get it right every single time!
Some of our other favorite holiday treats we have on our site include: Candy Cane Red Velvet Blossom Cookies, Christmas Tree Cookies and Holiday Oreo Truffles.
WHY THIS RECIPE WORKS:
- With easy-to-find ingredients, this comes together quickly.
- Minimal chilling required!
- You can double this to give as gifts or to have more to serve to guests.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Mashed potatoes
Unsalted butter
Vanilla extract
Fine sea salt
Powdered sugar
Peanut butter
HOW TO MAKE POTATO CANDY:
- Place the cooled mashed potato into a large bowl. Add the butter and beat with an electric hand mixer until smooth.
- Add the vanilla and salt, stir in until combined.
- Start adding in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your potato is and humidity, etc. You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
- In this step, you have to work pretty quickly because it can dry out. Layout a large piece of wax or parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top. Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
- Smear the peanut butter all over the top leaving a half-inch border.
- Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the fridge for 10 minutes to set.
- Unwrap on a cutting board and cut into ¼-½ inch slices to serve.
WHAT POTATOES ARE BEST FOR THIS?
We use Russet potatoes for this recipe. That is the traditional potato that has been used as it does not discolor the candy itself.
Red potatoes can be used as well if you prefer the flavor over Russet, just do not use Yukon Gold unless you want a yellow tint to your candy.
CAN I USE INSTANT POTATOES?
DO NOT use instant potatoes they will make your candy too watery. You will want to use real potatoes for this, I used a russet potato that I poked holes in and microwaved until tender. I let it cool completely, peeled, then mashed. This method makes the potato less watery, needing less powdered sugar.
CAN I USE OTHER BUTTERS?
If you want to try to make this with other butters, be my guest! You could use crunchy peanut butter as long as you spread it carefully not to tear the powdered sugar mixture.
Other ones you can try to use are almond butter, cashew butter, nutella, etc. Try what you like and experiment and then you are able to create something new!
HOW TO STORE:
This recipe can be stored in an airtight container in the refrigerator for up to a week.
You can also freeze this candy, place your cut candy in a freezer container separated by parchment paper and it will keep for up to 1 month.
To defrost, remove to the refrigerator overnight.
TIPS AND TRICKS:
- Use real potatoes not mashed.
- Russet potatoes are the best for this recipe.
- You can make your potatoes how you’d like but we microwave ours.
- Try different kinds of butter to switch up the flavors.
- This can be frozen, see my tips above.
- This can be made a day in advance and stored in the refrigerator.
- To get clean cuts, wipe your knife off after each cut.
If you are looking for that unique but classic holiday recipe to garnish your dessert table or give as gifts, then you need to make my Potato Candy!
If you like this recipe you might also like:
If you’ve tried this POTATO CANDY let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Potato Candy
Ingredients
- ½ cup mashed potato cooled to room temp
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- 6-8 cups powdered sugar plus more for dusting
- ⅓ cup creamy peanut butter
Instructions
- Place the cooled mashed potato into a large bowl. Add the butter and beat with an electric hand mixer until smooth.
- Add the vanilla and salt, stir in until combined.
- Start adding in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your potato is and humidity, etc. You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
- In this step, you have to work pretty quickly because it can dry out. Layout a large piece of wax or parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top. Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
- Smear the peanut butter all over the top leaving a half-inch border.
- Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the fridge for 10 minutes to set.
- Unwrap on a cutting board and cut into ¼-½ inch slices to serve.
Notes
- Use real potatoes not mashed.
- Russet potatoes are the best for this recipe.
- You can make your potatoes how you'd like but we microwave ours.
- Try different butters to switch up the flavors.
- This can be frozen, see my tips above.
- This can be made a day in advance and stored in the refrigerator.
- To get clean cuts, wipe your knife off after each cut.
Nutrition
Love This Recipe?
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