Ever heard of Irish Peanut Butter Potato Candy? Yeah, that’s a real thing. If you’re the type who’s suddenly left with a random potato in the pantry and a killer sweet tooth, trust me, you’re about to be saved. No fancy equipment needed (just a bowl and your hands—easy peasy). I stumbled on this recipe one rainy afternoon after I ran out of snacks but somehow still had potatoes—funny, right?
If you like cozy recipes like meatball mashed potato casserole or crave creative sides like one-pot butternut squash chili, this homemade treat will absolutely blow your socks off.
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Potato Candy Origin
Alright, let’s break the ice—this candy’s origin is actually a bit quirky. It’s called “Irish” but, honestly, you’ll find it in the American South as much as anywhere near Dublin. Folks during the Great Depression started mixing potatoes with powdered sugar to stretch their pantry dollars (I bet Nana never told you that). The combo sounded strange back then too, but guess what—it worked! Potato candy stuck around because, well, it tastes surprising and weirdly nostalgic.
The base? Mashed potato—yes, really. Add sugar. Then roll it up with peanut butter and you get this soft, fudge-like sweet. Childhood-cafeteria-vibes only in the best possible way. Growing up, my family called it “that weird church bazaar candy” but nobody could stop eating it. Origins aside, it’s classic comfort food at its finest.
How to Make It?
Let’s get messy—I mean, let’s make Irish Peanut Butter Potato Candy. First thing: Boil one small potato. Peel and mash it (lumps are fine, nobody’s judging). Dump it in a big bowl while it’s still warm. Add powdered sugar slowly. Trust me, you’ll keep adding and adding and suddenly, poof! It looks like sticky dough.
Now, sprinkle some sugar on wax paper. Roll the potato ‘dough’ flat—think thick pancake. Slather good old peanut butter on top. (If you like extra crunch, use chunky.) Roll the whole thing up tight, jelly-roll style. Chill in the fridge for thirty minutes, then slice into rounds. It’s a sticky situation, honestly, but worth the effort. When you taste the blend—sweet, creamy, nutty—with just a whisper of potato, it’s like, wait, why isn’t this sold in five-star restaurants?
“I made this on a whim for a family get-together, and not a single piece was left. Everyone kept asking for the recipe! Who knew potatoes could make candy?” – Janet T.
How to Store Potato Candy?
You’re gonna want to keep leftovers (if there are any). Potato candy is soft so it likes the fridge. Pack slices in an airtight container with parchment between layers. This keeps them from gluing together like, well, a big candy brick. They’ll last about a week—I’ve accidentally polished off a whole batch in three days, so good luck with that timeline.
Want to keep them longer? Pop them in the freezer. Lay slices flat till frozen, then bag them up. Let them thaw at room temp when you’re craving a bite. Heads up, though: they taste best fresh from the fridge, not freezing cold.
Recipe Notes
Little tips nobody tells you! If your potato’s too watery, start with less. The dough needs to be thick—otherwise everything just runs everywhere, which, uh, I’ve done too many times. Go easy with the sugar; it’s easier to add more than remove. Don’t worry if it seems sticky. Sticky is good. Sticky means it’ll hold together.
Try different peanut butters or even some chocolate hazelnut spread! I’ve also added a sprinkle of flaky salt up top. You could toss in coconut flakes or even mini chocolate chips for fun. It’s a recipe that forgives, so relax and have fun.
Tips for Making Irish Peanut Butter Potato Candy
Here are a few tried-and-true tricks I always use:
- Make sure the potato is fully cool before adding sugar or it’ll get runny.
- Use lots of powdered sugar for rolling, or things get messy fast.
- Roll the dough between wax paper to keep sticking to a minimum.
- Chill the jelly roll before slicing for nice, even rounds.
Common Questions Irish Peanut Butter Potato Candy
Do you really use potatoes?
Absolutely. But don’t worry—nobody can taste them. The texture’s what matters.
Can I use sweet potatoes instead?
You can, but the end flavor is totally different. Stick to plain potatoes for the classic taste.
Is it safe to keep at room temperature?
Short term, sure. But it’ll last longer (and taste better) in the fridge.
Can I make this ahead for events?
Yes! Make, slice, and chill up to three days early. Just keep it airtight.
Why is my dough too sticky?
Probably too much moisture in the potato or not enough powdered sugar. Add more sugar little by little.
Ready for Homemade Magic?
That’s Irish Peanut Butter Potato Candy wrapped up (pun definitely intended). For real, this candy’s way easier than it sounds, a little old-school, and always gets people talking—sometimes laughing! Pair it with hearty favorites or use up leftover spuds from other meals. If you’re itching for more creative potato inspiration, check out classics like cheesy taco potatoes bake recipe or get sweet with something unusual like stuffed mashed potato nests.
Curious about how other bakers do it? The Potato Candy – Sugar Spun Run guide has even more takes, and you can peep the No-Bake Peanut Butter Potato Candy: Irish Recipe | All that’s Jas for spin-offs. Honestly, don’t let the potato part scare you off. This is the recipe you’ll be passing around at parties or, let’s be honest, hoarding in your freezer just for yourself. Give it a go and tell me how yours turns out—surprises are all part of the fun!
Irish Peanut Butter Potato Candy
Ingredients
Main Ingredients
- 1 small potato Boiled and mashed
- 2 cups powdered sugar Add gradually to the potato
- 1/2 cup peanut butter Use chunky for added texture if desired
- Wax paper for rolling To prevent sticking
Instructions
Preparation
- Boil one small potato until tender.
- Peel and mash the potato while it’s still warm.
- In a large bowl, add the warm mashed potato.
- Gradually add powdered sugar until the mixture resembles sticky dough.
Assembly
- Sprinkle some powdered sugar on wax paper.
- Roll the potato dough flat into a thick pancake shape.
- Spread peanut butter evenly over the rolled dough.
- Roll the dough tightly into a jelly roll shape.
- Chill in the fridge for 30 minutes.
- Slice the chilled roll into rounds and serve.
