Ingredients:

  • 1/2 cup mashed Russet potato (approx. 120g), plain and skinless
  • 7 cups confectioners' sugar (approx. 840g), sifted
  • 1.5 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup creamy peanut butter (125g)

Instructions:

  1. Place 1/2 cup of smooth, room-temperature mashed potato in a large mixing bowl. Stir in the vanilla extract and sea salt.
  2. Add the sifted confectioners' sugar one cup at a time. The mixture will initially liquefy as the sugar draws moisture from the starch; continue adding sugar and stirring with a sturdy spatula until a stiff, moldable dough forms.
  3. Dust a large piece of parchment paper and a rolling pin generously with additional powdered sugar.
  4. Turn the dough out onto the parchment and roll into a rectangle approximately 1/4-inch thick.
  5. Spread the creamy peanut butter in an even layer across the dough, leaving a 1/2-inch border at the edges.
  6. Using the parchment paper to assist, tightly roll the dough into a log starting from the long edge.
  7. Wrap the log in parchment paper and refrigerate for at least 1 hour to allow the starch to set and the peanut butter to firm up.
  8. Slice into 1/2-inch rounds and serve at room temperature.