Potato Candy Recipe

This Potato Candy is an old-fashioned and surprisingly delicious recipe, which uses a mashed potato base to create a sweet, fondant-like candy rolled with a creamy peanut butter filling. It’s a classic, no-bake confection from the Depression era, a fun and unique treat to make.

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Potato Candy Ingredients

A simple, surprising list for a classic, old-fashioned confection.

1 large russet potato (about 12 ounces), baked
2 Tbsp. salted butter, at room temperature
1 tsp. vanilla extract
4 to 6 cups powdered sugar, plus more for dusting
1/2 cup creamy peanut butter, at room temperature

How To Make Potato Candy

A step-by-step guide to this unique and nostalgic no-bake candy.

Cook the Potato: Prick the potato all over with a fork. Cook it in the microwave for 8 to 10 minutes, rotating it halfway through, until it is completely tender. Alternatively, you can bake it in a 400°F oven for about an hour.
Make the Potato Base: Cut the hot potato in half and let it cool for about 5 minutes, until you can handle it. Scoop out the flesh and mash it in a medium bowl until completely smooth. You will need ½ cup of the mashed potato for this recipe; reserve the rest for another use.
Create the Candy Dough: In the bowl of a stand mixer, beat the ½ cup of mashed potato, the softened butter, and the vanilla extract on medium-low speed until well combined. Reduce the speed to low and begin adding the powdered sugar, one cup at a time. Continue adding sugar until a stiff, smooth dough forms that has the texture of molding clay or Play-Doh. You may not need all 6 cups.
Roll and Fill: Place a large sheet of waxed paper on your work surface and dust it lightly with powdered sugar. Roll the potato candy dough out into a 12×10-inch rectangle, about ¼-inch thick. Spread the creamy peanut butter in a thin, even layer over the top.
Roll, Chill, and Slice: Starting at one of the long sides, tightly roll the candy into a log, using the waxed paper to help you lift and guide it, as you would with a jelly roll. Wrap the finished log in the waxed paper, twisting the ends to seal it. Freeze the log for at least 45 minutes, until it is very firm.
Serve: Once firm, unwrap the log and use a sharp knife to cut it into ¼-inch-thick pinwheel slices.

Recipe Tips

For the perfect, smooth potato candy every time.

Why use a potato in candy? This is a classic Depression-era recipe that was born out of resourcefulness. The mashed potato provides a starchy, neutral-flavored base for the candy, replacing more expensive ingredients like cream or butter to create a sweet, fondant-like dough.
How to get the smoothest dough? It is crucial that your mashed potato is completely smooth and free of lumps. After mashing, you can press the potato through a ricer or a fine-mesh sieve to ensure an ultra-smooth consistency before you start adding the sugar.
How much powdered sugar should I add? The amount of powdered sugar needed can vary depending on the moisture content of your specific potato. The key is to add it gradually until you reach the right consistency—a firm, non-sticky dough that feels like Play-Doh.
Can I make this ahead of time? Yes, this is a great make-ahead treat. The finished, unsliced log can be stored, well-wrapped, in the refrigerator for up to a week or in the freezer for up to a month. Slice it just before serving.

What To Serve With Potato Candy

This sweet confection is a treat all on its own.

Potato candy is a unique, sweet treat that’s perfect for holiday cookie platters or as a nostalgic homemade gift. It’s best served:

At room temperature
With a cup of coffee or a glass of milk to balance the sweetness

How To Store Potato Candy

Keeping your homemade candy fresh.

Refrigerate: Store the sliced potato candy in an airtight container, with layers separated by wax paper to prevent sticking. It should be kept in the refrigerator, where it will stay fresh for up to 2 weeks.

Potato Candy Nutrition Facts

An estimated guide per slice.

Calories: 120 kcal
Carbohydrates: 22 g
Protein: 1 g
Fat: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Does potato candy taste like potatoes?

No, not at all! When prepared correctly, the potato provides a neutral, starchy base. The overwhelming flavors are the sweet vanilla of the candy dough and the salty, nutty peanut butter filling. Most people would never guess there’s a potato in it!

Can I use a different filling?

While creamy peanut butter is the traditional and most popular filling, you could experiment with other smooth fillings like a chocolate-hazelnut spread, Biscoff cookie butter, or a thick nut butter like almond or cashew butter.

My dough is too sticky. What should I do?

If your dough is too sticky to roll out, it simply needs more powdered sugar. Continue to knead in more powdered sugar, a few tablespoons at a time, until it reaches that firm, pliable, Play-Doh-like consistency.

Try More Recipes:

Melting Potatoes Recipe
Lightened Up Sweet Potato Casserole Recipe
Spiced-Up Potato Chips Recipe

Recipe by MarryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

A classic, old-fashioned no-bake confection made from a surprising ingredient—mashed potato! This creates a sweet, fondant-like candy that’s rolled up with a creamy peanut butter filling

Ingredients

1 large russet potato (to yield ½ cup mashed)
2 Tbsp. salted butter, room temperature
1 tsp. vanilla extract
4-6 cups powdered sugar
1/2 cup creamy peanut butter

Directions

Cook the potato until very tender (in the microwave or oven). Let cool slightly, then scoop out the flesh and mash until completely smooth. You will need ½ cup.
In a stand mixer, beat the ½ cup of warm mashed potato with the softened butter and vanilla.
On low speed, gradually add the powdered sugar, 1 cup at a time, until a firm, non-sticky dough forms (like Play-Doh).
On a surface dusted with powdered sugar, roll the candy dough out into a 12×10-inch rectangle.
Spread the peanut butter evenly over the top.
Tightly roll the dough into a log, using the waxed paper underneath to help.
Wrap the log in the waxed paper and freeze for at least 45 minutes until very firm.
Unwrap and slice into ¼-inch-thick pinwheels. Store in the refrigerator.

Notes

It is crucial that the mashed potato is perfectly smooth and free of lumps for the best candy texture.
The amount of powdered sugar needed will vary based on the moisture in your potato; add it gradually until the right consistency is reached.
Keep the candy stored in the refrigerator to ensure it stays firm.
This is a fun, nostalgic recipe that’s great for holiday candy-making.