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Potato Candy

This old-fashioned potato candy is a nostalgic treat that combines creamy mashed potatoes with powdered sugar to create a smooth filling that tastes nothing like potatoes. Paired with peanut butter and dipped in chocolate, it's a simple yet indulgent confection that's ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium russet potato about 6 ounces
  • 3 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 8 ounces creamy peanut butter
  • 8 ounces semi-sweet or milk chocolate chopped

Equipment

  • Medium saucepan
  • Potato ricer or fork for mashing
  • Large mixing bowl
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Parchment paper
  • Shallow microwave-safe bowl for melting chocolate
  • Dipping fork or small spoon
  • Wire cooling rack

Method
 

  1. Peel and cut your russet potato into chunks, then place them in a medium saucepan and cover with cold water. Boil for 10 to 12 minutes until the potato is completely tender and falls apart easily when pierced with a fork.
  2. Drain the cooked potato thoroughly in a colander, pressing gently to remove excess water. Let it cool for 2 to 3 minutes until safe to handle but still warm.
  3. Push the warm potato through a ricer or mash it with a fork until completely smooth with no lumps remaining.
  4. Transfer the mashed potato to a large mixing bowl and immediately add the sifted powdered sugar, vanilla extract, and salt. Stir vigorously with a wooden spoon until everything comes together into a thick, paste-like filling.
  5. Add the creamy peanut butter to the mixture and stir until fully incorporated and completely smooth. The mixture should be thick enough to hold its shape but soft enough to roll and shape easily.
  6. Line a small baking sheet or plate with parchment paper. Scoop small rounded teaspoons of the filling onto the parchment, leaving about an inch between each piece.
  7. Place the shaped candies in the freezer for 5 minutes to firm up slightly, which makes them easier to dip without falling apart.
  8. Chop the chocolate into small, even pieces and place in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
  9. Working quickly, use a dipping fork or small spoon to coat each chilled candy piece in melted chocolate, letting excess drip back into the bowl. Place each dipped piece on a clean sheet of parchment paper to set.
  10. Leave the dipped candies at room temperature for 15 to 20 minutes until the chocolate coating firms up and sets completely. You can speed this up by placing them in the refrigerator for 5 minutes if you're in a hurry.

Notes

Sift your powdered sugar before measuring to remove lumps. Use a potato ricer for the smoothest filling. Keep your work area cool when shaping candies. Don't skip the chilling step before dipping. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.