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Potato Candy

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield

Makes about 3 dozen

This old-school candy reminds us of divinity and other traditional homemade Southern sweets. The recipe is a testament to the genius of thrifty cooks who based the confection on leftover mashed potatoes.

Ingredients

  • 1/3 cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 6 to 7 cups powdered sugar
  • 1/3 cup creamy peanut butter

How to Make It

  1. Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.

  2. Gather dough into a ball; dust with powdered sugar. Roll to 1/8 inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.

  3. Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into 1/4-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.