Irish Potato Candy Adapted from: Cooks 2 (1 lb.) boxes powdered sugar 1/2 cup hot mashed potatoes, drained peanut butter (you can use creamy or chunky) - Boil your potatoes like you always do for mashed potatoes. - Measure out about 1 cup of potato chunks and add to mixing bowl. - Beat until crumbly. - Start adding the powdered sugar. Don’t be alarmed when it turns to liquid. This is normal. - Just keep adding powdered sugar until it is thick and spreadable. - Sprinkle waxed paper with additional powdered sugar. Make sure there are no “blad” spots. This mixture is pretty sticky and will stick to the paper. I used this handy dandy Pampered Chef pastry roller. It worked great! (My kids also like it for Pay Doh) =o) - Take a baseball sized ball of mixture and roll out on waxed paper. - Spread with peanut butter. - Roll up - Refrigerate for a couple of hours, then slice. For the second variation: - After mixture is thick, roll into walnut sized pieces shaping them to look like potatoes. - Let sit on the counter for a couple of hours or refrigerate. This makes the cinnamon not get moist when you roll them in it. I’m not sure how – it’s just the law =o) - Roll in cinnamon. Store in the refrigerator. I’m not sure which one I liked more. I really like the taste of the peanut butter but the ones in cinnamon look so darn cool.
Posted on: Mon, 17 Mar 2014 20:10:37 +0000
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