makes 40 pieces
We love Pat Nagle’s potato candy recipe, “Peanut Butter Pinwheels,” but we added a little butter to our version for an even silkier texture. Mashing the potato with a food mill or potato ricer will give the candy the best texture.
| 1 | small russet potato , peeled and cut into 1-inch chunks |
| 1 | tablespoon unsalted butter , softened |
| 1/2 | teaspoon vanilla extract |
| 1/8 | teaspoon salt |
| 4 | cups sifted confectioners' sugar , plus extra for dusting |
| 1 | cup peanut butter |
1. Bring potato and enough water to cover by 1 inch to boil in pot over high heat. Reduce heat to medium and simmer until tender, about 15 minutes. Drain potato, then mash until smooth. Cool to room temperature.
2. Combine ½ cup cooled potato, butter, vanilla, and salt in large bowl. Slowly fold in sugar until mixture forms cohesive dough. Cut dough in half.
3. Dust work surface with confectioners’ sugar and roll one dough half into 7 by 7-inch square, about ¼ inch thick. Spread ½ cup peanut butter over dough, leaving ½-inch border along edges. Roll dough into cylinder and wrap in plastic wrap. Refrigerate until firm, at least 3 hours or up to 3 days. Repeat with remaining dough and peanut butter. Slice chilled dough into ½ inch rounds. Serve.