By Michele 
You may be familiar with this traditional rolled candy often seen during the Christmas season. However, if it’s new to you, the concept of incorporating potatoes into candy might raise an eyebrow. Rest assured, though, the addition of potato serves as a clever binder in the dough, imparting no discernible potato flavor to the final product. What you get is a delightful, soft, and incredibly sweet no-bake treat that showcases ingenuity.
Ingredients:
- 6 cups powdered sugar (plus extra if needed)
- 1/2 cup mashed russet potato, cooled (approximately 1 large potato)
- 1/3 cup creamy peanut butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions:
- In a large bowl, blend together the mashed potato, milk, vanilla extract, and salt using an electric mixer set to medium speed for about 2 minutes.
- Gradually incorporate the powdered sugar, adding 1 cup at a time until a thick dough forms. Adjust the amount of powdered sugar as needed; the dough should have a consistency slightly thicker than cookie dough.
- Shape the dough into a ball and dust it lightly with powdered sugar. Place the dough between two sheets of wax or parchment paper and roll it out into a rectangle about 1/8 inch thick. Trim the edges to form a 10×12-inch rectangle.
- Sprinkle a generous amount of powdered sugar over the surface of the dough. Place another sheet of parchment paper on top and flip the dough so that the previously rolled side is facing downwards. Carefully peel off the top parchment paper.
- Spread the peanut butter evenly over the dough. Starting from one long side, tightly roll the dough into a log using the parchment paper as a guide, similar to rolling a jelly roll. Wrap the rolled dough in parchment paper and freeze it for about 1 hour.
- Once chilled, unwrap the dough and slice it into 1/4-inch thick rounds. Serve and enjoy! Any leftover candy can be stored in an airtight container in the refrigerator.