Old Fashioned Mashed Potato Candy Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Since this Mashed Potato Candy recipe is an unique and unusual recipe, I thought everyone would enjoy seeing it and perhaps making them. This is also a great recipe to use up extra mashed potatoes. Know one will guess that you have used mashed potatoes in this recipe, unless you tell them!
This is an old family recipe that has been passed down for generations.

Mashed Potato Candy

Also learn how to make Mashed Potato Fudge - This candy taste kind of like Almond Joy (Mounds Bar) candy bars, but without the almonds.

More wonderful Candy Recipes.

Follow What's Cooking America on Facebook

Mashed Potato Candy Recipe:

Recipe Type: Candy, Potato
Yields: serves many
Prep time: 20 min


1 medium baking potato*
1/2 teaspoon pure vanilla extract, maple flavoring, or almond extract (your choice)
2 pounds powdered (confectioners) sugar, sifted**
1/2 cup creamy peanut butter

* Learn how to make Perfect Mashed Potatoes. You can also use instant mashed potatoes to make this candy.

** Potatoes are different sizes. If you end up with more potato, you will need more confectioner's sugar.


Bake or microwave the potato until a fork pierces it easily.

While the potato is still warm, scoop out the contents of the potato and mash well.

Mix in vanilla extract, maple flavoring, or almond extract, and powdered sugar into the mashed potato mixture until you have a stiff, workable dough. As the remaining sugar is added, the mixture will become very stiff and difficult to stir. Refrigerate for at least 1 hour to stiffen the dough.

Mashed Potato CandyPlace a large sheet of parchment paper or an Silpad on a large cutting board. Sprinkle powdered (confectioners' sugar) on the board. Using a rolling pin, roll the chilled dough into a large rectangular shape, approximately 1/4-inch thick. Add additional powdered sugar if dough gets too soft.

Spread the top of the dough with the creamy peanut butter. Roll up the dough into a jelly roll shape (just like making a cinnamon roll). Roll up in plastic wrap and refrigerate for 3 to 4 hours.

To serve, slice the chilled rolls into approximately 1/2-inch pieces.

Store candy in the refrigerator; bring to room temperature to serve. Keep candy pieces covered as they will dry out quickly.

Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy