Old-Fashioned Potato Candy

Old-Fashioned Potato Candy is not only a delicious holiday candy to eat, it’s super fun and easy to make and you only need 3 ingredients. It’s also no-bake. What’s not to love?

Old-Fashioned Potato Candy

And yes, it really does have potato in it.

Old-Fashioned Potato Candy- only 3 ingredients

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A potato, powdered sugar, and peanut butter are all you need. It’s kind of a miracle that 3 ingredients can come together and form such a fabulous treat. This recipe has been around for ages. I think since the Great Depression when it was popular because the ingredients were inexpensive and readily available.

Old-Fashioned Potato Candy

You actually can’t taste the potato at all. It just acts as a glue to hold the powdered sugar together. You’ll only need a small potato which should equal about 1/2 cup once cooked and mashed. Don’t worry if you are a little over or under. You will work the powdered sugar in gradually until it forms a putty-like dough. Just add less or more sugar to get the right consistency.

Besides getting the consistency right, you really can’t mess it up.

Old-Fashioned Potato Candy- only 3 ingredients

4.86 from 7 votes
Old-Fashioned Potato Candy
Old-Fashioned Potato Candy
Prep Time
1 hr
Total Time
1 hr
 

Only 3 ingredients needed to make this easy candy! Has lots of peabut butter flavor and will definitely satisfy a sweet tooth!

Course: Candy
Servings: 24 pieces
Author: Christin Mahrlig
Ingredients
  • 1 small russet potato, peeled and sliced
  • 6-8 cups powdered sugar
  • 2/3 cup peanut butter
Instructions
  1. Place potato in a small pan and cover with water. Cook until very tender. Drain and place in a large bowl.

  2. Use a hand mixer to beat the potato until it is lump-free.

  3. Add 4 cups of powdered sugar and beat until mixed well.

  4. Continue to mix powdered sugar in 1 cup at a time until thick. (It should have the consistency of putty or cookie dough.

  5. Place on a large piece of waxed paper that has been lightly coated with powdered sugar. Sprinkle some more powdered sugar on top.

  6. Roll potato mixture out into a 1/4-inch thick rectangle.

  7. Spread evenly with peanut butter.

  8. Starting at a long side, roll up tightly like you would cinnamon rolls. Wrap in wax paper, cut in half and place both pieces in a large ziptop bag.

  9. Refrigerate at least 30 minutes or until ready to serve.

  10. Remove wax paper and cut into 3/4-inch slices.

More Old-Fashioned Candy Recipes

Martha Washington Candy

Martha Washington Candy

Buckeye Balls

Buckeye Balls

 

14 thoughts on “Old-Fashioned Potato Candy

  1. I made it exactly as the recipe and it came out just a bit sticky and I know the potato was a little warm.,Going to make it again and make sure my potato is cool and maybe try 1 T,milk instead of 2.My Mom made this years ago at Christmas.This is a good recipe for someone to try ,even if it doesn’t come out perfect,it will still get eaten.

  2. I’m wanting to know if you can freeze this candy with success? Also, I have made this candy since 1980 ish, and when the powdered sugar is added to your potato, it will get thinner before getting thicker and this is normal. Can you freeze it??

  3. My fiance makes this candy but only uses powdered sugar, evaporated milk and peanut butter. Has anyone ever made it like this?

  4. I put a little powdered sugar in the peanut butter as well. It keeps it from being so gooey. It’s like the peanut butter in a peanut butter cup. Then I dust with corn starch which keeps them from sticking together.

  5. The young lady that made it for us many years ago used instant mashed potatoes, and chunky peanut butter. I have told my kids about it, they could not think of potatoes And peanut butter.

  6. I’ve made this candy every Christmas for 50 years and my grown children and now grandchildren beg ne to keep making it. Going to surprise them this year and make for Thanksgiving!

  7. I have made this for the past 50 years. The only difference is that I have always added a teaspoon of vanilla extract to the potato mixture, and I roll the dough to about 1/8th inch. Can add a few drops of food color to the potato dough for holiday color.

  8. I’m wondering where to buy the peabut butter.
    hahahaha

    Thanks for the recipe. Nice thing is I’ve always got all the ingredients. Woo Hoo. I call that success.

  9. This looks so good and is so much easier than the Double Divinity Peanut Butter Roll that my dear sister made every year.
    DOUBLE DIVINITY PEANUT BUTTER ROLL
    From the kitchen of
    Jackie Wampler
    7/12/ 1936 ~ 9/5/2015
    3 Cups sugar
    1 Cup white Karo syrup
    ¾ Cup hot water
    Combine and boil til it threads
    3 Egg whites — beat stiff & slowly pour hot syrup & continue beating until second cooking is ready

    SECOND BOILING
    1 ½ Cups sugar
    ¾ Cup water
    Combine and boil to hard ball stage when dropped in cold water

    Pour into first cooking — beat until it forms a stiff dough.

    Roll out on board dusted with XXX powdered sugar.

    Mix 2 cups peanut butter & 3/4 cup melted butter together — spread & roll like jelly roll — slice with a sharp knife.

    IMPORTANT TIP:
    DO NOT ATTEMPT ON A RAINY DAY!!

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