Potato Candy is a nostalgic, melt-in-your-mouth treat that’s surprisingly easy to make at home. With just a few simple ingredients, you can whip up these sweet, creamy pinwheels that are perfect for holidays or anytime you need a little sugar fix.
This candy is one of those vintage recipes that grandmas used to make during the Depression era, when ingredients were scarce and creativity was everything. It’s basically a simple confection made with mashed potatoes, powdered sugar, and peanut butter, rolled up into adorable little pinwheels. The result? Something that tastes remarkably like a Reese’s cup but in candy form. Mind. Blown.
The best part? You only need a handful of ingredients, and you probably have them in your kitchen right now. No candy thermometer, no complicated techniques, no fancy equipment. Just mix, roll, spread, and slice. It’s so easy that kids can help make it (and they’ll get a kick out of the potato part, I guarantee it).
Gina’s Recipe Rundown:
Texture: Potato Candy has a delightfully smooth and creamy filling with a soft, tender outer layer that melts in your mouth, creating the perfect balance of richness and lightness.
Taste: Potato Candy is sweet, creamy, and melt-in-your-mouth delicious, with a smooth, rich filling wrapped in a soft, subtly sweet dough, perfect for satisfying any sugar craving!
Ease: Potato Candy is surprisingly easy to make at home with just a few simple ingredients, no baking required, making it a quick and fun treat for holidays or any sweet craving.
Why I love it: I love Potato Candy because it’s nostalgic, delightfully sweet, and surprisingly easy to make. Every bite is creamy, comforting, and reminds me of classic homemade treats from childhood.
Why You’ll Love This Recipe
Let me count the ways! First off, it’s incredibly budget-friendly. We’re talking about making a whole batch of candy for just a few dollars. Second, it comes together in about 20 minutes of active time. Third, it’s naturally gluten-free if you’re feeding folks with dietary restrictions. And fourth – and this is the kicker – it tastes absolutely amazing. That creamy, sweet exterior paired with rich peanut butter is pure magic.
Plus, there’s something pretty cool about serving these at a party and watching everyone’s face when you tell them what’s in it. It’s a guaranteed conversation starter!
Ingredient Notes
- Mashed potatoes (cooled to room temperature): Use plain, unsalted mashed potatoes to ensure a smooth texture and prevent the candy from being too salty. Cooling is key to avoid melting the butter and sugar.
- Salted butter (softened): Adds richness and helps create a creamy, spreadable filling. Softened butter blends more easily with the sugar.
- Vanilla extract: Enhances the sweetness and adds a warm, comforting flavor.
- Confectioner’s sugar: Provides smooth sweetness without graininess, creating that classic melt-in-your-mouth texture.
- Creamy peanut butter: Adds nutty flavor and helps bind the filling, making it perfectly creamy and easy to roll.
Kitchen Equipment
- Large mixing bowl
- Electric mixer (stand mixer) or hand whisk, or hand mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Rolling pin
- Wax paper or parchment paper
- Plastic wrap
- Cutting board
- Sharp knife
How to Make Potato Candy
- Start by beating the mashed potatoes and softened butter together in a large bowl until the mixture is completely smooth.
- Stir in the vanilla, then gradually add the confectioner’s sugar—about a cup at a time—mixing well after each addition.
- Keep going until you have a thick, pliable dough that’s easy to roll out without sticking.
- Next, lay out a large sheet of wax or parchment paper and dust it generously with some extra confectioner’s sugar.
- Transfer your dough onto the paper and sprinkle a little more sugar on top.
- Roll it out into a rectangle about ¼ inch thick.
Variations & Substitutions
Once you’ve mastered the basic recipe, the world is your oyster! Here are some fun twists:
Chocolate Potato Candy: Add 2-3 tablespoons of cocoa powder to the dough along with the confectioner’s sugar for a chocolate version.
Coconut Version: Roll the outside of the finished log in shredded coconut before slicing for extra texture and tropical flavor.
Nutella Swirl: Use Nutella instead of peanut butter for a chocolate-hazelnut treat.
Peppermint Bark Candy: Add peppermint extract to the dough and use white chocolate spread instead of peanut butter. Sprinkle crushed candy canes on top.
Cookie Butter Delight: Swap the peanut butter for cookie butter (like Biscoff spread) for a completely different but equally delicious flavor profile.
Two-Tone Candy: Divide the dough in half and add cocoa powder to one half. Roll both out separately, stack them, then add your peanut butter and roll. You’ll get pretty spiral patterns!
The History Behind This Sweet Treat
Potato candy has deep roots in American history, particularly in Pennsylvania Dutch country and throughout Appalachia. During the Great Depression, sugar was expensive and hard to come by, but potatoes were cheap and plentiful. Clever home cooks discovered that mashed potatoes could bind powdered sugar together to create a sweet treat that stretched precious ingredients.
The recipe was passed down through generations, often made at holidays and special occasions. Each family had their own slight variations – some added coconut, others used different nut butters, and some made them into shapes rather than pinwheels.
What’s really fascinating is that you absolutely cannot taste the potato. The starch in the potato acts as a binding agent, creating that smooth, fondant-like texture, but the flavor is completely masked by the powdered sugar and peanut butter. It’s kitchen chemistry at its finest!
Storage
Store any leftovers in an airtight container in the refrigerator for up to one week
Expert Tips
Temperature Matters: Make absolutely sure your mashed potato is completely cool before starting. Warm potato will make the powdered sugar melt and turn into a sticky mess.
Don’t Skimp on the Powdered Sugar Dusting: When rolling out your dough, use plenty of powdered sugar on your work surface and rolling pin. This prevents sticking and makes the whole process much easier.
Adjust Sweetness to Taste: If you find the candy too sweet (it is pretty sugary!), you can add a tiny pinch of salt to the dough to balance the flavors.
Get Creative with Flavors: Add a teaspoon of cocoa powder to the dough for a chocolate version, or try spreading Nutella instead of peanut butter. You could even add food coloring to the dough for holidays!
Make It Ahead: This candy actually benefits from sitting in the fridge overnight. The flavors meld together, and the texture becomes perfectly creamy.
I have made this Irish Potato Candy using both russet potatoes and sweet potatoes for the potato mixture. It is a simple and versatile old fashioned candy that is fun for all.
FAQ’s
Can I taste the potato?
Nope! I promise you won’t taste it at all. The potato is just there to bind the sugar together. The final product tastes like a sweet, creamy candy with peanut butter.
Can I use instant mashed potatoes?
Yes, you can! Just prepare them according to the package directions (but don’t add butter, milk, or seasonings), measure out 1/4 cup, and let it cool completely.
How long does potato candy last?
Stored in an airtight container in the refrigerator, potato candy will last about one week. You can also freeze it for up to 3 months.
Can I make this without peanut butter?
Absolutely! While peanut butter is traditional, you can use any nut or seed butter you like, or even chocolate-hazelnut spread. Some people make it without any filling at all and just cut the sweetened potato dough into small squares.
Is this recipe gluten-free?
Yes! As long as your sugar doesn’t contain any anti-caking agents with gluten (most don’t), this recipe is naturally gluten-free.
Why is my candy grainy?
If your candy feels grainy, it might be because the powdered sugar wasn’t mixed in thoroughly enough, or the potato wasn’t smooth enough to start with. Make sure to really work it together until it’s completely uniform.
Troubleshooting
The dough is too sticky
Add more confectioner’s sugar, a tablespoon at a time, until it reaches the right consistency.
The dough is too dry and crumbly
Add a tiny bit more mashed potato (a teaspoon at a time) or a few drops of milk.
Can taste the potato
Add more vanilla extract or ensure you’re using enough sugar.
Roll won’t stay together
The dough may be too thick with sugar; try misting it lightly with water and re-rolling.
Peanut butter oozes out when rolling
You may have used too much peanut butter or spread it too close to the edges; use less next time
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If you love this nostalgic recipe, you’re going to love these other old-fashioned recipes, too. Please click each link below to find the easy, printable recipe!
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Potato Candy
Ingredients
- ½ cup mashed potatoes cooled to room temperature
- 2 tablespoons salted butter softened
- 1 teaspoon vanilla extract
- 8 cups confectioner's sugar 6-8 cups – plus extra for rolling
- ⅓ cup peanut butter creamy
Instructions
- Beat the mashed potatoes and butter in a large mixing bowl until the mixture is completely smooth.
- Stir in the vanilla.
- Gradually add the confectioner’s sugar, about a cup at a time, mixing well after each addition. Continue adding until the mixture forms a thick, pliable dough that can be rolled out without sticking.
- Lay out a large sheet of wax or parchment paper and dust it generously with confectioner’s sugar.
- Transfer the dough onto the paper and sprinkle more sugar on top.
- Roll the dough into a rectangle about ¼ inch thick.
- Spread the peanut butter evenly over the surface of the dough, leaving a small border around the edges.
- Starting at one long side, roll the rectangle tightly into a log.
- Wrap the log in plastic wrap, tucking in the ends, and chill for 10 minutes to firm.
- Once chilled, remove the plastic wrap and place the log on a cutting board. Slice into ¼–½ inch pinwheels and serve.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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