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Old fashioned potato candy is a nostalgic no bake treat that transforms a humble potato into a soft sugary dough filled with creamy nut butter. It is a holiday tradition in many households and a fun surprise for those who have never heard of candy made from mashed potatoes.
I discovered this recipe at a friend’s baby shower and could not stop thinking about how surprisingly delightful it was. Since then it has become a staple at every holiday gathering.
Ingredients
Step by Step Instructions
- Boil and mash the potato:
- Peel and chop a small russet potato then boil in water until fork tender. Drain and mash until smooth using a ricer or masher. Measure out half a cup while still warm.
- Start the dough:
- In a large mixing bowl combine the warm mashed potato with two cups of powdered sugar. Stir until smooth and creamy then add vanilla extract.
- Incorporate more sugar:
- Add remaining powdered sugar one cup at a time until the mixture forms a pliable putty like dough. Use an electric mixer if stirring becomes too difficult by hand.
- Roll out the dough:
- Place dough on wax paper dusted with powdered sugar. Sprinkle more sugar on top and roll out into a rectangle about quarter inch thick. Trim edges for neatness.
- Spread the filling:
- Evenly spread peanut butter over the surface of the dough making sure to reach the edges without tearing.
- Roll and chill:
- Roll the dough into a log starting from the long edge. Wrap in wax paper and cut the log in half. Place in a plastic bag and refrigerate for one hour until firm.
- Slice and serve:
- Once chilled slice the log into three quarter inch rounds. Serve immediately or store for later.
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The first time I tried this I expected to taste the potato but was shocked to discover a smooth candy texture with no trace of vegetable. The contrast of soft sugary dough and salty peanut butter was unforgettable.
Storage Tips
Store sliced candy in an airtight container in the fridge for up to two weeks. Use wax paper between layers to prevent sticking.
Ingredient Substitutions
Swap peanut butter with cookie butter almond butter or even Nutella for a twist on flavor. Avoid chunky or overly oily spreads for clean slicing.
Serving Suggestions
Serve on a dessert platter alongside fudge and cookies. Pair with black coffee or herbal tea to balance the sweetness.
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Cultural Context
Potato candy likely originated in Germany and gained popularity during the Great Depression in the United States. It is common in Appalachian and Pennsylvania Dutch kitchens where ingredients were scarce but creativity flourished.
Frequently Asked Questions About Recipes
- → Can I taste the potato in this candy?
No, the potato flavor is not detectable. It's used primarily as a binder and disappears behind the sweetness of the sugar and nut butter.
- → What type of potato works best?
A small russet potato is ideal due to its starchy texture, which helps form the correct dough consistency.
- → Can I use granulated sugar instead of powdered sugar?
No, granulated sugar will not work. Powdered sugar is necessary for the right texture and smoothness of the candy dough.
- → How do I store leftover potato candy?
Keep it in an airtight container in the refrigerator for up to 2 weeks. Chill ensures the texture stays firm and sliceable.
- → Can I customize the filling?
Yes, you can use any nut butter, cookie butter, or even Nutella for the filling. Each gives a unique flavor twist.
- → What consistency should the dough have?
It should resemble a soft putty—pliable but not sticky. Stop adding sugar once this texture is achieved.