You read it correctly: Potato Candy! This recipe has been a favorite in my family for generations. Don’t be alarmed by the potatoes, they’re a critical ingredient that you’d never guess is hidden in this sweet old-fashioned candy!
My family loves making this potato candy around the holidays, especially for Christmas and Easter. You might even recognize the candy base as I’ve shared it before in my Easter Egg Candy. Be sure to read through the post for all of my most important tips before you begin!
If you’ve read this far you’re either really, really intrigued or you grew up making your own Potato Candy and already know how amazingly delicious this recipe really is.
I’m guessing we lost some people with the title, but trust me, they’re missing out. You’re going to be so glad you stuck around (and I’m so grateful for you for trusting me on this one!).
This recipe came from my grandmother’s grandmother. While the potatoes may seem off-putting at first, I promise you that you won’t taste them in the finished product. They mostly serve to bind the candy “dough” together, and they do so without making it too sweet (if you left out the potatoes, you’d have a much too sweet buttercream candy that you couldn’t roll into this cute pinwheel shape).
I do have lots of tips and tricks for making this recipe, so let’s jump in. I highly recommend you read through this entire post before venturing out to make your own Potato Candy.
Tips for Making Potato Candy
- Let the potatoes cool completely. Don’t refrigerate them, just leave them at room temperature once you’ve drained them until they are completely cooled, and then mash them until no lumps remain. If your potatoes are still warm when you add them to your mixture, there’s a good chance they’ll melt your butter and your sugar, resulting in a watery dough that you’ll have to toss out.
- Add more sugar as needed. The dough will need to chill before you can roll it out, and it will be too tacky when first mixed up, but it should be somewhat shapeable. If it’s too sticky, you can always add more sugar, up to 2 cups more.
- Dust your surface and your rolling pin with powdered sugar, it will make the whole process easier and your dough less likely to stick.
If the Mixture Becomes Watery, There’s a Good Chance You’ll Have to Start Over
Here’s my biggest warning about this recipe, a mystery I haven’t yet been able to solve: Every so often I’ll have a batch that turns out watery.
The first time this happened, I thought I hadn’t cooled the potatoes correctly and they melted the sugar. While that is definitely your most likely issue (and why I included the notes above) I’ve found that sometimes, even when I follow every instruction carefully and precisely, occasionally my dough turns out too runny. So runny that no matter how much sugar I add I just can’t salvage it.
Why this happens is still a mystery to me, and my best guess at this time is that it’s an issue with the potatoes. Perhaps they’re too old? Perhaps they’ve been boiled a minute too long? Not long enough? It may even have nothing to do with the potatoes (could it be the humidity?)!
If you have any suggestions I am ALL ears, I’ve spent so much time trying to solve this and have finally conceded the fact that this is just a risk of making this recipe. It only happens rarely now, especially now that I’ve learned to be so careful with cooling the potatoes (again, your most likely culprit), but it does still happen from time to time and I want you to be fully informed. It’s an issue that would typically cause me to not publish a recipe, but this is one that’s been in my family for generations and I felt it deserved publishing, just with a warning.
Alright, hopefully you now feel fully informed to make your own potato candy! Enjoy!
More Recipes You May Enjoy
Potato Candy
Ingredients
- ½ cup (105 g) plain mashed potatoes* see recipe notes for cooking instructions
- ½ cup (113 g) salted butter softened
- 6-7 cups (800-910 g) powdered sugar plus additional for dusting
- 2 teaspoons vanilla extract
- Creamy peanut butter for filling
Recommended Equipment
Instructions
- Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.½ cup (105 g) plain mashed potatoes*, ½ cup (113 g) salted butter, 6-7 cups (800-910 g) powdered sugar
- Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
- Stir in vanilla extract.2 teaspoons vanilla extract
- Refrigerate for at least 30-60 minutes (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
- Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick (about 8x12"). If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
- Once dough has been rolled into a rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.Creamy peanut butter
- Starting with the longer side of your rectangle, gently but tightly roll into a log.
- Use a harp knife to cut into slices about ¼-½" thick.
- Repeat steps 5-8 with remaining half of dough.
- Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
Notes
*Potatoes
Use russet potatoes. I recommend piercing your potatoes all over with a fork and heating in the microwave, rotating the potato every several minutes, until potato is tender when pierced with a fork. Then remove the potato filling from the jacket/skin and mash until smooth. I used to boil the potatoes and while this often works, I found this can sometimes cause the potatoes to retain water and make the mixture too watery to use. Mashed potatoes must cool completely before adding sugar. Otherwise they will melt the sugar and you will end up with a very runny mess. I recommend allowing them to cool at room temperature rather than the fridge, as sometimes the condensation from the fridge can also make the mixture runny.Cinnamon Cigars
Another (peanut butter-free) version of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy. I've also used this potato candy recipe to make my old fashioned Easter Egg Candy.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Vivian
Hi. I have never heard of this before, it sounds intriguing. My daughter is celiac and vegan, I will try this with dairy free butter.
Could I cover the swirls with chocolate? It would be diary free obviously.
What other fillings could you suggest please?
Sam
Hi Vivian! Yes you could cover the swirls with chocolate. Any filling with a consistency similar to peanut butter would work well here. My family also likes to make this candy but omit the peanut butter, roll the dough into cigar shapes and then roll through ground cinnamon.
Vivian
Thank you, I will give the swirls and chocolate eggs soon, as I am thinking a head to make as Christmas gifts..
Sam
The perfect Christmas gift!
Sarah Davis
What if I run out of powdered sugar can I cover it and leave it sit overnight and continue it tomorrow
Sam
I think that would be your best bet.
Kell
I’ve got got some baked potatoes. Do you think I could use those?
Alyson H OSteen
Baked russets work well if mashed well. Russet provide the best results as this variety has the least water content.
Donna
Can you use a different filling?
Sugar Spun Run
Sure, Donna! I hope that you enjoy them! 🙂
Christine Fiedorowicz
What about baking the potatoes whole and scraping out he filling so there isn’t so much water to deal with?
Sugar Spun Run
Thank you for the suggestion, Christine! I will have to give that a try. 🙂
Pamela RAINS
can you freeze potato candy
Sam
Hi Pamela! I have not tried it, but I don’t think it would be an issue here. 🙂
Peggy
Yes you can freeze the candy
Denise
My Mom started making this years ago at Christmas. Everyone loved it and would even request it for their birthday during the year. Then I started making it and it and it became a favorite of my sons and his friends. Once my son got married, he started making it for his wife and in-laws.
The original recipe my Mom had didn’t have the potatoes as an ingredient. So we all continued making it without the potatoes. It was and will always be a family favorite!
Thanks for posting!
Sam
Thank you so much, Denise! This is a must have dessert in my household for Christmas too! 🙂
Kymm28
This was my grandmas recipe from Germany. We made it every year for Christmas. We would split the potato mixture in half and add cocoa powder to half. I love chocolate and peanut butter.
Sam
Chocolate and peanut butter is such a wonderful combination! 🙂
Bobbi
I love this candy but have never made it. I’m working on a batch now. After I put in the frig for an hour it is too sticky to roll out. I added more powdered sugar and put back in frig. Hoping I can save it. Any suggestions? Thanks
Sam
I’d do exactly what you’re doing, more powdered sugar and more chilling. Hope you’re able to salvage everything, Bobbi!
Connie
My family has been making this candy for many generations and we use leftover creamed potatoes. The are made from russet potatoes and have butter and cream and salt and are creamed in a stand mixer. It only takes about 1/4 to 1/3 cup of leftover potatoes to mix with the powdered sugar to get a great “dough”. I’ve always found that once the potatoes and sugar lose their shiny sheen, they are ready but until then, keep adding powdered sugar. This is a special treat and I have a lot of memories making this with my mom and my own kids.
Sam
Such a great family tradition <3
Lynn
About how big a rectangle does each piece make?
Sam
Hi Lynn! I’m not sure as I didn’t measure them after they were rolled out. You don’t want to focus so much on the size of the rectangle, you want to worry more about the thickness. 🙂
Angie
Hello my family also made a different variation of this treat they used the potatoe candy recipe much like you have. I lost moving about 15 yrs ago i was very thrilled to find this tonight. Our family was Swedish & Scandinavian. They used cook8e presses of clay or designs on bottoms of pretty glass ware. Instead of vanilla we used flavorings types of mint, would use small amounts tasting so it did not taste too strong, or other flavors were also good rum, almond, etc then a very pale coloring. We would then make some in white, & several colors, & flavors. The ladies & older girls would sit at my grt grandmothers table. That had several leaves & 10 chairs on sides 2 big arm chairs at ends. We would roll up small balls off dough then we would all have our favorite presses or glass ware with designs on bottom in center we would lightly press our designs into the candy with. Each would be put in their own flavors shirt boxes so they could dry. And a coupld days later were set out mixed together all the pale colors & flavors on a platter for the holiday, or for a wedding or event. They melted in our mouth. We’re alot like fancy mints at a wedding we would buy from Kerlins Halmark Stores in our area when i was older. We all grew up in Canton, ILL. A woman made these m8nts that ended up being bought by the Kerlins Company & were sold in our area when i was older they were a light mint taste that melted in your mouth & they were made in every pastel color of the rainbow on packages. Or could have them made in pastel color to match your wedding buying all in one color. But they still werent as goid as the potatoe candy that had been in my grt grams familly. My mom even taught the girl scouts & brownie scouts how to make them. Marshmellow flavor they have had since i last made them it is good around Halloween. I just love the different flavors, have a big press i havent got to use that will be soon, of Peter Rabbit. Can’t wait to have my kids & my husband & his family try them. None of his very large family has heard of them before. Thank you so much wanted to share our candy from Scandanavia pressed & flavored. With your peanut butter swirls. With his famiky will love!
Sam
Wow Angie! That sounds like it was a lot of fun having everyone together to make candy. I really appreciate you taking the time to share your story with me. It was a great read. Happy candy making! 🙂
Dianna Barkow
Can you make them with splenda instead of powdered sugar my husband’s grandpa is diabetic and he’s been really wanting these his wife used to make this for him and she’s been gone for 13yrs so I would like to make it for him cuz he’s up there in age and you never know when he might go.
Sam
Hi Dianna! I haven’t tried it, so I can’t be sure. Do they make it in a powdered type sugar? It would need to be a powder not granulated to work in this recipe. I hope that helps. 🙂
Anita Reed
So that there’s not so much liquid, I cook the potato then squeeze out the water before mashing. Then add just a dab of butter. Works great and it’s not so liquidy.
Becki
I also switched to using plain instant mashed potatoes a few years ago and I use white chocolate peanut butter for the filling. Been making potato candy since I was 8 years old lol. My moms mom used to make it after time and when my parents divorced she refused to make it for my dad so I learned how.
Leigh
Do you follow the recipe for the measurements for the instant mashed potatoes on the box?l(except for the salt and pepper?
cynthia rogers
can you use sweet potatoes?
Sam
Hi Cynthia! I haven’t tried it, so I am not sure.
Whitney
Hey there! I am actually not a fan of potato candy, but my stepdad really loves it, so I whipped some up today. I used about 4 Tbs of butter just cause that’s what I had on hand, but I love that addition. All that powdered sugar needs some cream to it. I also just boiled a small potato and used that, only because I was too lazy to peel and chop. After chilling, it was a nice play-doh consistency, and I made three logs out of it. They started feeling a bit gooey so they’re chilling now. I’m sure he will love it!!!
Sam
Hi, Whitney! I’m sure he will. Enjoy! 🙂