Recipe

Potato Candy

A sweet, old-school treat with a peanut butter swirl, made from mashed potato and powdered sugar for soft, sliceable pinwheels.

By Matt Campbell

•

4.7

A plate of sliced potato candy pinwheels with a peanut butter swirl on a warm kitchen table, soft natural light

Jump to Recipe

Potato candy is one of those recipes that sounds like a prank until you taste it. Mashed potato plus powdered sugar turns into a smooth, pliable dough that rolls like a dream, then you slather on peanut butter and slice it into little pinwheels that disappear faster than you can say, “Wait, there’s potato in this?”

One quick note for first-timers: potato size, how small you cut the chunks, and how well you drain it can all change the moisture level. That is why this recipe is more about the feel of the dough than a single magic number.

This is the kind of sweet that feels like it came out of a church cookbook, a grandma tin, or a neighbor who always had something wrapped in wax paper. It is simple, a little chaotic, and honestly pretty genius. The potato keeps it tender, the sugar makes it candy, and the peanut butter brings the salty, nutty balance that keeps you reaching for “just one more.”

A kitchen counter with a small bowl of mashed potato, powdered sugar, peanut butter, vanilla, and salt laid out for potato candy

Why It Works

Soft, sliceable dough: The mashed potato adds moisture, so the candy rolls without cracking when you take your time.
Big flavor with few ingredients: Sweet vanilla dough plus salty peanut butter is the whole point, and it delivers.
Make-ahead friendly: Chilling firms everything up, which means cleaner pinwheels and less stickiness.
Forgiving process: Too sticky? Add sugar. Too dry? A tiny splash of milk or a teaspoon of potato helps.

Pairs Well With

Storage Tips

Best practice: Because this candy contains cooked potato (moisture), it keeps best chilled. If your kitchen is warm or humid, skip the counter and refrigerate.

Room temperature: Store slices in an airtight container with parchment between layers for up to 2 days only if your kitchen is cool and dry.

Refrigerator: For the neatest pinwheels, refrigerate in an airtight container for up to 7 days. Let pieces sit at room temp for 10 minutes before serving if you like them softer.

Freezer: Freeze slices in a single layer on a sheet pan until firm, then transfer to a freezer bag with parchment between layers. Keeps well for up to 2 months. Thaw in the fridge overnight.

Potato candy pinwheel slices stacked in an airtight container with parchment paper between layers on a kitchen counter

Common Questions

Does potato candy taste like potatoes?

No. As long as you use plain mashed potato with no butter or savory seasoning, it just tastes sweet and a little creamy, like a soft fondant-style candy.

What kind of potato should I use?

Any basic starchy potato works, but russet is the easiest. Bake or boil it, then mash until very smooth. No chunks, no skins.

Why is my dough sticky?

Potatoes vary in moisture, and warm potato will melt the sugar fast. Let the mash cool completely, then add powdered sugar a little at a time until the dough is soft but not gluey. Also dust your counter and rolling pin generously.

Why is my dough cracking?

It is a little too dry. Knead in 1 to 2 teaspoons milk, or an extra teaspoon of mashed potato, until it rolls without splitting.

Can I use something besides peanut butter?

Yep. Try almond butter, sunflower seed butter, cookie butter, or even a thin layer of Nutella. Just keep the layer thin so it rolls tight.

Is this safe if I use leftover mashed potatoes?

I do not recommend it. Leftover mashed potatoes usually contain butter, milk, salt, and sometimes garlic. Use a freshly cooked plain potato for the cleanest flavor and best texture.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small pot (if boiling) or oven (if baking) to cook the potato
Fork or potato masher
Fine mesh sieve (optional, for ultra-smooth potato)
Mixing bowl
Measuring cups and spoons
Rubber spatula or wooden spoon
Clean countertop or large cutting board for rolling
Rolling pin (a wine bottle works in a pinch)
Sharp knife
Parchment or wax paper

The first time I made potato candy, I felt like I was committing a culinary crime. I had a lonely russet potato and a serious sweet tooth, so I went for it. Five minutes later I was staring at a perfect little dough ball thinking, okay, this is either magic or misinformation. Then I rolled it up with peanut butter, sliced it, and ate three pieces standing at the counter. It is weird in the best way, like the recipe is winking at you the whole time. If you need a low-drama treat that still gets a reaction, this is the one.

Potato Candy

(4.7 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes (plus chilling)

Servings 24 pieces

Ingredients

1 small russet potato (about 6 to 8 ounces), peeled and cut into small chunks
4 to 5 cups powdered sugar, plus more for dusting
1/2 teaspoon vanilla extract
1/8 teaspoon fine salt
1/2 to 3/4 cup creamy peanut butter (start with 1/2 cup)
1 to 2 teaspoons milk (optional, only if dough feels dry)

Allergen note: Contains peanuts (and may contain dairy if you use milk). For a nut-free option, use sunflower seed butter.

A small bowl of very smooth plain mashed potato with a spoon on a neutral kitchen counter

Instructions

Cook the potato. Add potato chunks to a small pot, cover with cold water, and bring to a boil. Cook until very tender, about 10 to 15 minutes depending on chunk size. Drain very well.
Mash it smooth. Mash until totally lump-free (a sieve makes it extra silky). Measure out 1/3 cup plain mashed potato, level it off, and let it cool completely to room temperature. Warm potato will melt the sugar and make things sticky. (Save any extra for something savory.)
Make the dough. In a mixing bowl, stir together the cooled mashed potato, vanilla, and salt. Add 3 cups powdered sugar and mix. Keep adding powdered sugar, 1/2 cup at a time, until a soft dough forms that you can handle without it sticking to your fingers too much. You will use about 4 to 5 cups total.
Adjust texture if needed. If it is sticky, add more powdered sugar. If it is crumbly, knead in 1 teaspoon milk (or 1 teaspoon mashed potato) until it comes together.
Roll it out. Dust your counter heavily with powdered sugar. Roll the dough into a rectangle about 1/4-inch thick, roughly 10 x 14 inches. Rotate and dust as you go to prevent sticking.
Spread the peanut butter. Spread a thin, even layer of peanut butter over the surface, starting with about 1/2 cup and adding more only if needed. Leave about 1/2 inch bare on one short edge so the roll can seal. Too much peanut butter makes the roll slide around.
Roll and chill. Starting from the short end, roll it up tightly into a log. Wrap in parchment or wax paper and refrigerate for 30 to 60 minutes for clean slices.
Slice and serve. Cut into 1/2-inch pinwheels (you will get about 20 to 30 pieces depending on how tight you roll). If the knife sticks, wipe it clean and dust with powdered sugar between cuts.

Tips

Cool the potato completely: Warm mash equals sticky dough.
Go ultra-smooth: Mash well, or press through a sieve for the cleanest roll.
Less sticking: Roll between parchment if your kitchen is humid, and dust as you go.

Nutrition information is estimated.

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Potato Candy

Why It Works

Pairs Well With

Recommended

Easy Pecan Pralines

English Toffee

Classic Divinity Candy

Old-Fashioned Christmas Toffee

Storage Tips

Common Questions

Does potato candy taste like potatoes?

What kind of potato should I use?

Why is my dough sticky?

Why is my dough cracking?

Can I use something besides peanut butter?

Is this safe if I use leftover mashed potatoes?

Potato Candy

Ingredients

Instructions

Tips