Cooking Instructions

Cool the Mashed Potatoes: Verify that the mashed potatoes are at room temperature before starting the recipe. This helps in preventing the sugar from melting.

Mix the Ingredients****: In a large mixing bowl, combine the mashed potatoes, 4-5 cups of confectioners' sugar, and the vanilla extract. Use a mixer to blend them together until smooth. Gradually add more confectioners' sugar until the mixture forms a moldable dough that isn't sticky.

Chill the Mixture: Once the dough is ready, cover the bowl and refrigerate it for 20-30 minutes. This will help firm up the dough while still keeping it pliable.

Roll the Dough: After chilling, dust your work surface and rolling pin with confectioners' sugar. Roll the dough out into a rectangle that's about ¼-inch thick, dusting with more sugar as needed to prevent sticking.

Apply the Filling: Spread the creamy peanut butter evenly over the rolled-out dough, leaving a small margin around the edges to avoid overflow when rolling.

Roll the Candy: Starting from one of the longer sides, carefully roll the dough into a log shape. Make sure to keep it tight but not too tight, to avoid squeezing out the filling.

Cut into Slices: Using a sharp knife, cut the rolled candy into slices that are about ¼ to ½ inch thick. Repeat the rolling and filling process with any remaining dough.

Storage: Place the cut candy slices in an airtight container and store them in the refrigerator for up to a week.