This Potato Candy recipe transforms a humble russet potato into a sweet, peanut-buttery delight with just three ingredients. A nostalgic classic!
Alright, let’s talk about this for a second—potatoes in candy? Sounds like something out of a Great Depression-era cookbook, right? When I first heard about it, I had so many questions. Does it taste like potatoes? (No.) How does this even work? (Magic.) Who thought of this? (A genius with a sweet tooth, that’s who.)
But once I tried it? Game over. The texture is incredibly smooth, the peanut butter swirl is dreamy, and the whole thing is shockingly easy to make. This is one of those “how have I never made this before?” recipes.
My grandma used to make it every Christmas, rolling out the powdered sugar-dusted dough at the kitchen table while we all tried to sneak pieces before it set. And now, every time I make it, I’m right back in that kitchen, powdered sugar everywhere, waiting impatiently for the first slice.
If you’ve never tried Potato Candy, you’re in for a wild (and delicious) ride.
Why You’ll Love This Potato Candy Recipe?
- It’s weird in the best way. Seriously, who knew potatoes could make candy?!
- Only 3 ingredients. That’s it. No baking, no special tools.
- It’s a no-bake wonder. No oven required—just mix, roll, and slice.
- Perfect for gifting. It’s the kind of thing that makes people go, “Wait, what? Tell me more.”
- Tastes like a peanut butter dream. Think fudge meets peanut butter swirl.
Ingredient Notes:
It doesn’t get simpler than this.
Russet Potato
- The star ingredient—but don’t worry, you won’t taste it.
- Use russets because they’re starchy. Waxy potatoes are too moist and won’t set up right.
Powdered Sugar
- The secret to transforming mashed potatoes into a sweet, dough-like consistency.
- Start slow! Depending on your potato’s moisture, you may need more or less.
Peanut Butter
- Creamy peanut butter is the classic, but crunchy works too!
- Want to switch things up? Try Nutella or cookie butter for a fun twist.
How To Make Potato Candy?
Step 1: Cook & Mash the Potato
Peel a medium russet potato, chop it into chunks, and boil it until fork-tender (about 10 minutes). Drain the water and mash it until completely smooth. Lumps are the enemy here!
Step 2: Add the Powdered Sugar
Here’s where the magic happens. Slowly mix in powdered sugar, stirring as you go. At first, it will look like a sticky, gooey mess (and you’ll think you did something wrong). But keep going!
As you add more sugar, the mixture will transform into a soft, dough-like consistency. You’ll know it’s ready when it doesn’t stick to your hands anymore.
Step 3: Roll Out the Dough
Dust a parchment-lined surface with powdered sugar, then roll the dough into a ¼-inch thick rectangle. If it sticks, sprinkle more sugar.
Step 4: Add the Peanut Butter
Now, grab your peanut butter and spread a generous layer across the dough. Not too much—you don’t want it oozing out when you roll it up.
Step 5: Roll It Up
Want To Save This Recipe?
Starting from one of the long sides, carefully roll the dough into a tight log. If it cracks a little, no worries—just keep rolling gently.
Step 6: Chill & Slice
Wrap the log in
Once chilled, grab a sharp knife and cut into ½-inch slices. And just like that, you’ve made Potato Candy!
Storage Options:
Want to make it ahead? No problem. Here’s how to store it:
- Refrigerator: Stays fresh for up to a week in an airtight container.
- Freezer: Freeze in a sealed container for up to 3 months. Just let it thaw before eating!
- Room Temperature: It can sit out for a few hours, but since it has mashed potatoes, it’s best stored chilled.
Variations and Substitutions:
Want to get creative? Try these twists!
- Chocolate-Dipped Potato Candy – Dip the slices in melted chocolate for a Reese’s-style upgrade.
- Nutty Crunch Version – Sprinkle chopped pecans or walnuts over the peanut butter before rolling.
- Coconut-Lover’s Potato Candy – Add shredded coconut into the dough for extra sweetness.
- Nut-Free Alternative – Swap peanut butter for cookie butter or Nutella (highly recommended!).
What to Serve with Potato Candy?
This candy is sweet, creamy, and peanut-buttery, so it pairs well with:
- Coffee or hot chocolate – The slight bitterness balances the sweetness.
- Pretzels or salted nuts – The sweet-salty contrast is perfection.
- Ice cream – Crumble a few pieces over vanilla ice cream.
- Holiday dessert trays – Pair it with fudge, truffles, and peanut butter balls.
Frequently Asked Questions:
Why is my dough too sticky?
You probably need more powdered sugar. Keep adding it gradually until the dough doesn’t stick to your hands anymore.
Can I make this ahead of time?
Absolutely! Potato Candy lasts up to a week in the fridge and freezes well, too.
Can I use a different kind of potato?
Stick to russets—they’re starchy and dry. Other potatoes hold too much moisture and can make the dough too soft.
A Sweet Tradition Worth Trying
Who knew a humble potato could turn into something so deliciously nostalgic? Whether you’re making this for the first time or reliving childhood memories, this Potato Candy recipe is a must-try.
So, what do you think? Have you had Potato Candy before, or is this your first time hearing about it? Let me know in the comments—I’d love to hear your thoughts!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Potato Candy
Ingredients
- 1 russet potato 5 – 5 1/2 ounces, peeled and cubed
- 6-8 c confectioners' sugar adjust based on consistency
- 1/2 c creamy peanut butter
Instructions
- First, peel the potato. Cut it into cubes. Then boil the potato until it becomes tender, which usually takes 10 minutes.
- Once the potato is cooked drain any water. Proceed to mash it until it becomes smooth, with no lumps.
- Next, gradually add sugar to the mashed potato while mixing it together. Keep adding until you achieve a dough consistency.
- Take a sheet of parchment paper. Roll out the dough on it to a thickness of 1/4 inch.
- Evenly spread peanut butter over the rolled-out dough.
- Starting from one end carefully roll the dough into a log shape, all the way to the end.
- Place the log, in the refrigerator. Let it chill for at least 2 hours. This will help firm up the dough.
- Remove the log from the refrigerator. Cut it into slices approximately 1/2 inch thick. Now your delicious creation is ready to be served!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
