This would be a fun recipe to try with leftover mashed potatoes (butter and salt only). The ingredients are simple but the recipe is a bit tricky. It took me three tries in the test kitchen to get this one to work but the end result was worth it! You should have a little extra powdered sugar on hand beyond the 1 lb box the recipe calls for. You will need a little more sugar to roll out the dough and to add to the dough in case the consistency is too wet. The recipe below reflects the measurements that worked for me in the video.
This recipe was shared by Gwen Seeman in a 1996 cookbook by Whitehouse United Methodist Church in New Jersey.
Irish Potato Candy
1 med potato (use no more than ¼ of mashed potato)
1 lb box of powdered sugar (extra to roll out the dough)
1 small jar peanut butter
Boil potato until done; take skin off and mash well. (Measure out ¼ cup of the potato mash, or use leftover mashed potatoes). Mix powdered sugar with potato until it is thick enough to roll out. Sprinkle dough board with powdered sugar; roll out and spread with peanut butter. Roll up, wrap in waxed paper and refrigerate until set enough to slice.
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Lilla Marigza is a Multimedia Producer with United Methodist Communications. Lilla enjoys cooking and trying recipes from vintage cookbooks.
For more favorite vintage Methodist recipes, visit UMC.org/OurUMTable or our page on Pinterest.
This video was produced by United Methodist Communications in Nashville, TN.
Contact is Joe Iovino.
This video was first posted on December 8, 2020.
