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.
Place 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.
* 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.
Old Fashioned Mashed Potato Candy Recipe: https://whatscookingamerica.net/candy/potatocandy.htm