1/4 cup unseasoned mashed potatoes 2 tablespoons milk 1 teaspoon vanilla extract 1 pinch salt 1 (16 ounce) package confectioners' sugar 1 tablespoon confectioners' sugar for dusting 1/3 cup peanut butter, or as needed
Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.
Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.
Here's another potato candy that tastes just like Almond Joys without the almonds!
1/2 cup unseasoned, well-mashed cooked potato 3 cups powdered (confectioners) sugar 1 cup flaked or shredded coconut 1 teaspoon pure vanilla extract 3 ounces semi-sweet chocolate 3 tablespoons butter
Bake or microwave the potato until a fork pierces it easily. While the mashed potatoes are still hot, beat in the powdered sugar and coconut; then add the vanilla extract. Press into a lightly greased 8-inch square pan; set aside.
In a saucepan over low heat, melt chocolate and butter, stirring occasionally. When melted, pour over top of the potato mixture. Refrigerate until set and then cut into squares. Store in an airtight container in the refrigerator.
Recipe or Photo Source: The Roanoker and What'sCookingAmerica.com