Peanut Butter Potato Candy
How to Make Old Fashioned Potato Candy – A classic (no-bake) easy recipe for sweet, fluffy and lightly chewy peanut butter candy made with just 5 simple ingredients.
Why We Love this Recipe
Need a sweet crowd-pleasing treat that is economical, easy to make, and actually tastes good? This fun and festive old-fashioned Peanut Butter Potato Candy recipe is super simple to make, and is always the talk of the party!
Each piece is a generous slice of soft but thick, almost but-not-quite chewy, vanilla-flavored candy wrapped around smooth peanut butter. You would never believe that the candy base is made with cooked mashed potato mixed with powdered sugar! Together they create a thick sweet “dough” to roll, shape, chill, and slice.
This no-bake treat is traditionally filled with peanut butter, but could also be filled with all kinds of other sweet goodies. Keep reading for the easiest method steps with tips and fun ideas to make your family’s favorite recipe!
5 Ingredients You Need
- Russet potato – the base of the candy that is easy to mash
- Powdered sugar – for just the right sweetness and smooth/chewy texture
- Vanilla extract – a must-have in most dessert and candy recipes to round out the sweet flavors
- Salt – just a pinch to balance the sugar and vanilla
- Creamy peanut butter – no-stir works best as it has the thickest consistency
Recipe Equipment
- Sauce pot – large enough to boil the potatoes, just barely covered with water (unless steaming)
- Steam basket – optional, to steam the potatoes in less water versus boiling
- Potato masher – smash the potatoes well before mixing to give them the softest texture
- Stand mixer – or hand mixer, to combine the mashed potatoes and powdered sugar perfectly smooth
- Parchment paper – the no-stick surface is best for working with the dough
- Rolling pin – to smooth out the dough into an even thin layer
- Plastic wrap – for wrapping the candy log and chilling
How to Make Old Fashioned Potato Candy
Set out a 4 to 6-quart sauce pot. If boiling the potatoes, fill the pot with water and cover. Set over high heat and bring to a boil. If steaming the potatoes, set a steam basket in the bottom of the pot and fill it with 1 inch of water. Cover and bring to a boil.
Meanwhile, peel the potato and chop it into ½ inch cubes. Once the water is boiling, add the potato chunks to the pot. Boil or steam the potato cubes until fork-tender, usually 10 to 15 minutes.
Drain and cool the potato chunks. Once they are dry and cool, smash the potatoes very well, and pack them into a half cup to measure.
Set out a stand mixer. Place ½ cup of smashed cooked potato in the mixer and beat well to make sure there are no clumps. Add vanilla extract and a large pinch of salt.
Turn the mixer on low and add one cup of powdered sugar at a time until you reach 5 cups total. Scrape the bowl with a rubber spatula.
Then allow the mixer to run and knead the dough until it is very smooth and pearly. If it feels tacky, add an additional 1-2 cups of powdered sugar. However, be careful adding powdered sugar at this point.
Pro Tip: The dough needs to be thick enough to hold its shape, but soft enough to roll out. It should have the texture and feel of Play-Doh. You can add a tablespoon or two of water, if you put too much powdered sugar in a mixture… However, this does change the texture and makes it a little more tacky. It’s best to just control the dough texture based on the amount of powdered sugar added.
Next, set a large piece of parchment paper on a 13 x 18-inch rimmed baking sheet. Place the dough in the center of the baking sheet.
Roll it into a 13 x 13-inch square. Rotate the parchment paper if needed to help you shape the dough into a square using the sides of the pan. The dough should be between 1/8 and 1/4 inch thick in a smooth even sheet.
Get the Complete (Printable) Peanut Butter Potato Candy Recipe + VIDEO Below. Enjoy!
Use a spatula to spread a thin even layer of peanut butter over the top of the dough.
Cut the dough down the middle. Then roll each section, along the long edge, to create two tight spiral logs about 1 ½ – 2 inches wide.
Wrap each log in plastic wrap and refrigerate for at least one hour to firm.
Then unwrap the logs and cut them into 1-inch slices.
At this point, you can either wrap and return the slices to the fridge, or keep them out at room temperature in an airtight container. The candy will be softer if left out at room temperature. (I personally like it soft.)
Recipe Variations
Customize this old-fashioned potato candy recipe by swapping creamy peanut butter with any of these other sweet spreads:
- Crunchy peanut butter
- Almond butter
- Nutella chocolate hazelnut spread
- Lime or Homemade Lemon Curd
- Thick salted caramel sauce or dulce de leche
If you or anyone you know is allergic to peanuts, try using a seed spread like sunflower seed spread in this potato candy recipe!
Want a bit more texture? Sprinkle crushed nuts, shredded coconut, candy sprinkles, or mini chocolate chips evenly across the filling before rolling the dough.
Frequently Asked Questions
Does potato candy taste like potatoes?
Nope, you cannot taste the potatoes! Russet potatoes are very mild in flavor. The sweet powdered sugar, vanilla, and peanut butter really are the stars here.
How long does this homemade candy last?
Keep in an airtight container and store for up to 2 weeks in the fridge or at room temperature. If you do store them in the fridge, I suggest taking pieces out and letting them soften for a few minutes before enjoying them.
Can you freeze potato candy?
Yes, it does freeze well! Place the pieces in an airtight zipper bag, making sure all of the air is squeezed out. Store in the freezer for up to 3 months; thaw at room temperature.
Looking for More Classic Candy Recipes? Be Sure to Also Try:
- Chocolate Peanut Butter Candy (Old Fashioned Fudge)
- Bourbon Salted Caramel Candy
- Fluffy Divinity Candy
- No-Bake Peanut Butter Balls (Best Ever Buckeyes)
- Easy Cinnamon Pecan Praline
Peanut Butter Potato Candy Recipe + VIDEO
Ingredients
- 1 large russet potato ½ cup smashed cooked potato, packed
- 5-7 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup creamy peanut butter
Instructions
- Set out a 4 to 6 quart sauce pot. If boiling the potatoes, fill the pot with water and cover. Set over high heat and bring to a boil. If steaming the potatoes, set a steam basket in the bottom of the pot and fill with 1 inch of water. Cover and bring to a boil.
- Meanwhile, peel the potato and chop into ½ inch cubes. Once the water is boiling, add the potato chunks to the pot. Boil or steam the potato cubes until fork-tender, usually 10 to 15 minutes.
- Drain and cool the potato chunks. Once they are dry and cool, smash the potatoes very well, and pack into a half cup to measure.
- Set out a stand mixer. Place ½ cup of smashed cooked potato in the mixer and beat well to make sure there are no clumps. Add vanilla extract and a large pinch of salt. Turn the mixer on low and add one cup of powdered sugar at a time until you reach 5 cups total. Scrape the bowl with a rubber spatula. Then allow the mixer to run and knead the dough until it is very smooth and pearly. If it feels tacky, add an additional 1-2 cups of powdered sugar. However, be careful adding powdered sugar at this point. *The dough needs to be thick enough to hold it shape, but soft enough to roll out. It should have the texture and feel of Play-Doh. You can add a tablespoon or two of water, if you put too much powdered sugar in a mixture, however this does change the texture and makes it a little more tacky. It’s best to just control the dough texture based on the amount of powdered sugar added.
- Set a large piece of parchment paper on a 13 x 18 inch rimmed baking sheet. Place the dough in the center of the baking sheet and roll it into a 13 x 13 inch square. Rotate the parchment paper if needed to help you shape the dough into the square using the sides of the pan. The dough should be between 1/8 and 1/4 inch thick in a smooth even sheet.
- Use a spatula to spread a thin even layer of peanut butter over the top of the dough.
- Cut the dough down the middle. Then roll each section, along the long edge, to create two tight spiral logs about 1 ½ – 2 inches wide.
- Wrap each log in plastic wrap and refrigerate for at least one hour to firm. Then unwrap the logs and cut into 1-inch slices.
- At this point, you can either wrap and return the potato candy to the fridge, or keep out at room temperature in an airtight container. The candy will be softer if left out at room temperature. (I personally like it soft.)
First time making this candy recipe and it was soooo good! Kids love its sweetness, they were impressed!
My kids were almost fighting over the last few pieces! I am making more tonight :)
I’ve never tried this flavor combination before but the outcome was SO good!! My whole family couldn’t get enough of this candy, thank you!
I had no clue that this was even a thing that people made, but it is incredible and I wont stop making this dish! thank you so much for sharing