If you’ve never had potato candy, you’re in for a nostalgic surprise. This Betty Crocker-style potato candy recipe harks back to Depression-era kitchens where resourcefulness met creativity. It might sound unusual at first — mashed potatoes in a dessert? — but don’t be fooled.
The potato adds no flavor, just a smooth texture that helps turn a few pantry staples into a sweet, melt-in-your-mouth treat.
Made from just mashed potatoes, powdered sugar, and peanut butter, this candy is creamy, rich, and slightly chewy. Once rolled and chilled, each bite is a perfect swirl of sweetness.
It’s often made around the holidays, but it’s just as good for school lunches, gift boxes, or rainy-day baking with kids. If you love vintage recipes or no-bake treats, this one will win you over.
Why You’ll Love This Recipe
This recipe is fun, budget-friendly, and absolutely unique. It uses just a few ingredients and doesn’t require any baking, fancy tools, or candy thermometers. You can also make it ahead, freeze it, or customize it with different fillings.
Kids love to help roll the dough and swirl the peanut butter. Whether you’re recreating a memory or trying it for the first time, you’ll love how unexpectedly delicious potato candy is.
What You’ll Need
- ½ cup plain mashed potatoes (no butter or milk added)
- 4–6 cups powdered sugar, sifted
- ½ teaspoon vanilla extract (optional)
- ½ cup creamy peanut butter
Pro Tips
- Use cold, plain mashed potatoes – No butter, milk, salt, or seasonings. Leftover mashed potatoes can work if they’re plain.
- Add sugar gradually – The dough can quickly go from too sticky to too dry. Add a little at a time until it forms a workable consistency.
- Dust your surface with powdered sugar – This prevents sticking and helps you roll the dough thin without tearing.
- Chill before slicing – After rolling and shaping, refrigerate for at least 1 hour so the candy holds its shape when cut.
- Use a serrated knife – It helps get clean, even pinwheel slices without squishing the candy.
Tools Required
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Sifter (for powdered sugar)
- Parchment paper or wax paper
- Rolling pin
- Sharp or serrated knife
- Airtight container for storage
Substitutions and Variations
- Nut-free version: Swap peanut butter for sunflower seed butter or cookie butter.
- Add cocoa: Stir 1 tablespoon unsweetened cocoa powder into the potato-sugar mixture for a chocolate dough.
- Use different spreads: Try Nutella, almond butter, or cinnamon sugar butter for a twist.
- Color it: Add a drop or two of food coloring to the dough for festive holiday swirls.
- Add texture: Sprinkle finely chopped nuts or coconut on top of the peanut butter before rolling.
Make-Ahead Tips
Potato candy is perfect for making ahead. Once rolled and sliced, it can be stored in the fridge for up to 5 days or frozen for up to 2 months.
Just layer the pieces between parchment in an airtight container. Thaw in the fridge overnight and serve chilled or at room temperature.
Instructions
1. Prepare the base
In a large mixing bowl, combine ½ cup plain mashed potatoes with 1 teaspoon vanilla extract (optional). Mix until smooth.
2. Add powdered sugar
Gradually mix in sifted powdered sugar, 1 cup at a time, stirring until a stiff dough forms. You may need up to 6 cups depending on moisture in the potatoes.
3. Roll out the dough
Place the dough on a powdered sugar-dusted piece of parchment. Roll into a rectangle about ¼-inch thick.
4. Spread peanut butter
Gently spread peanut butter evenly over the surface, leaving a small border around the edges.
5. Roll and chill
Starting from the long edge, roll the dough into a tight log. Wrap in parchment and refrigerate for at least 1 hour to firm.
6. Slice and serve
Unwrap and use a serrated knife to slice the log into ¼-inch thick pinwheel candies. Serve chilled or at room temperature.
Leftovers and Storage
Store potato candy in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze between layers of parchment for up to 2 months. Thaw in the fridge and serve chilled.
Recipe FAQ
1. Can I use leftover mashed potatoes with butter or milk?
No — the added fat and moisture can cause the dough to separate. Use plain mashed potatoes for best results.
2. How much sugar do I need?
Start with 4 cups, and add more as needed until the dough is no longer sticky and can be rolled out like playdough.
3. Is this candy very sweet?
Yes, it’s quite sweet. You can reduce the sugar slightly, but the texture depends on it to hold the candy together.
4. Can I make this recipe without peanut butter?
Yes! Use any thick spread you like — sunflower seed butter, cookie butter, or even a chocolate hazelnut spread.
A Sweet Slice of History
This Betty Crocker-inspired potato candy proves that creativity in the kitchen can go a long way — even with the humblest ingredients. It’s nostalgic, no-bake, and easy enough for kids to help make.
Whether you’re bringing back a family tradition or trying something new, these creamy peanut butter swirls are sure to leave a sweet impression.
Make a batch, slice it up, and share it with friends and family — then drop a comment and let me know how yours turned out! Did you go classic or add your own twist? I’d love to hear your version of this old-fashioned favorite.
