Candy: Various Potato Candy Recipes

Subject: Various Potato Candy Recipes
Subject: Grammy's W.Va. Potato Candy
From: savvy10 at
Date: 20 Sep 1997 19:32:17 GMT
Here goes:

Potato Candy

1 medium size potato, cooked
2 tbsp butter
1 tsp vanilla
2 lbs powdered sugar (more/less according to potato size)
Pinch salt

As with all grandmother recipes, sizes/amounts are approximate, can be increased/decreased as you like. This is a *very* sweet candy.

Add first 3 ingredients and whip (mash, stir, whatever) together until fluffy.

Add sugar until mixture can be handled, pliable, not too stiff to roll out on wax paper, to desired thinness (I would guess about 1/2 to 3/4 inch but can be as thin as you like and can work with). Aim for a rectangle or oval shape.

Spread filling to your liking (Grammy always used creamy peanut butter). Roll up from the longest side so you will have the most
pieces. Slice pieces about 1/2 inch thick or so. Place in icebox till firm and keep refrigerated.

If working with the "dough" is too gooey ... you may want to spread the filling on it ... then refrigerate till it firms up, then roll, slice and put pieces back into the refrigerator.

Suzz (wishing Grammy were still here to make this for her)
Subject: Re: Grammy's W.Va. Potato Candy
From: Nancy Young (qwerty5 at
Date: Sat, 20 Sep 1997 15:52:52 -0400
savvy10 wrote:
> Potato Candy

I don't know why, but when I saw 'looking for candy recipe', it reminded me of this potato candy. I am quite sure it will be too sweet for me now, but I'd love to make some for nostalgia's sake.

Sorry to be a pest, but is the butter in the recipe peanut butter? Seems like there would be more, or was the peanut butter left out.
Subject: Re: Grammy's W.Va. Potato Candy
From: savvy10 at
Date: 20 Sep 1997 22:19:47 GMT
Nancy Young writes:

>Sorry to be a pest, but is the butter in the recipe peanut butter?
>Seems like there would be more, or was the peanut butter left out.

It's regular butter; only pb is the filling. I really doubt that you have to use 2 lbs of powdered sugar. I'd just add till you get the dough right for handling. Taste and see ... then add more sugar if you want.

Subject: Re: Grammy's W.Va. Potato Candy
From: diana at (Diana Rattray)
Date: Mon, 22 Sep 1997 01:36:45 GMT
Here's one from Northern Maine:
(I'm sure the chocolate should be sweet or semi-sweet - I've made this candy with chocolate chips and a little paraffin - delicious!

Potato Candy

Recipe By: "Homemade Happiness" St.Anne's Parish, Caribou, Maine
Serving Size: 1
Categories: Candy

3/4 cup mashed potatoes -- cold
4 cups confectioner's sugar
4 cups coconut -- chopped
1 1/2 teaspoons vanilla
1/2 teaspoon salt
4 squares baking chocolate

Mix Potatoes and confectioners sugar. Stir in coconut, vanilla and salt.

Blend well. Press into one large or two small pans, so candy will be 1/2 inch thick. Melt chocolate over hot water, do not let water boil.

Pour chocolate on top of candy, cool and cut in squares. For variations, make haystacks, by forming white mixture into cones 1 inch high. Allow to stand uncovered for 20 minutes. Dip base of each cone in melted chocolate. Place on waxed paper until chocolate hardens. Yields about 100 haystacks.

Diana Rattray at
Subject: Irish Potato Candy
From: Sally Heartmade (sheart at
Date: 23 Sep 1997 07:29:36 GMT


Put mashed potato into mixing bowl, add vanilla and some sugar, one cup at a time, mixing well. (I use a hand-mixer on the lowest speed.) Keep adding sugar until dough is firm and stiff (it will be sticky). Refrig for 20 mins to 30 mins. Then turn out onto a floured board or floured waxed paper. Roll dough flat, into a rectangle as thin as pie crust. Spread with peanut butter. (I put the peanut butter into the top of a double boiler and heat until peanut butter is soft and creamy.) Sprinkle coconut flakes on top of the peanut butter. Roll up like a jelly roll. Place the roll onto a waxed paper lined cookie sheet and refrig for about an hour. Then cut the roll into pinwheel slices 1/4 inch thick.

*Instead of rolling the dough out you can make small balls or other shapes and roll them in ground cinnamon or dip in chocolate and then roll them in nuts or coconut. Chill.

In warm weather temps, store candy in a cookie tin in refrig. Otherwise, store in air tight container in cool, dry place.
Subject: RE: Irish Potato Candy
From: PK ( at
Date: Thu, 12 Mar 1998 04:13:55 -0800
Irish Potato Candy

Mashed potatoes (boiled potatoes, mashed with no butter, milk or salt)
Confectioner's sugar

Mix a small amount of mashed potatoes (start with a 1/4 cup or less) with a large amount of confectioners's sugar. Mix together until you have a consistency stiff enough to shape into potatoes, but not too stiff. Add coconut to taste, kneed until smooth. Shape into little potatoes and roll in cinnamon.
Subject: More Irish Potato Candy Recipes
From: Sally Heartmade (sheart at
Date: 23 Sep 1997 07:31:34 GMT
Mashed Potato Fudge

1/2 C unseasoned, well-mashed cooked potato (about 1 medium potato)
3 C powdered sugar
1 C flaked or shredded coconut
1 tsp vanilla
2 squares semisweet chocolate

While the potato is hot, beat in the sugar and coconut, then the vanilla. Press into a lightly greased 8-inch square pan. Melt chocolate and pour over top. Chill and cut into squares. Keeps indefinitely in airtight container in refrigerator.

Makes 64 1-inch pieces.


Tenessee Christmas Mints: Substitute a few drops of oil of peppermint for the vanilla. Tint fondant pink and flatten balls to approx 1/2-inch thickness

Candied Fruit Balls: Substitute rum, lemon or maple flavoring for the vanilla. Add 1/2 C finely chopped candied fruit such as cherries, pineapple, apricots or dates. Dried orange or lemon peel can also be used. Allow to dry at room temp for at least 24 hours. These keep well at room temp for 2 weeks if covered with plastic wrap.

Filbert Squares: Add 3/4 C chopped unsalted filberts, lightly toasted, to recipe while kneading mixture. Roll out onto smooth surface in a square approx 1-inch thick. Cut into 3/4-inch squares.

Chocolate-Dipped: Melt 1/4 cake paraffin wax with 6 oz chocolate chips and 2 squares unsweetened chocolate. Dip refrigerator-hardened balls or squares of candy in chocolate and place on wax paper to dry. If desired, press an almond into the top.

Peanut butter: Roll potato mixture on wax paper sprinkled with powdered sugar until very thin. Spread with creamy peanut butter and then roll into a long log. Roll in a little more powdered sugar and refrigerate. Slice to serve.

Easter Eggs: Shape the potato mixture into any size egg-shape. Place in freezer to harden. Line a cookie sheet with wax paper. Dip eggs into chocolate (see Chocolate-Dipped recipe above). Place on wax paper and refrigerate.

Coconut Peaks: Form mixture into peak-topped mounds, using about 1 Tbsp each. Set on wax paper and allow to dry for 30 minutes. Melt about 3 oz baking chocolate and dip the bottom of each peak into the chocolate. Chill in refrigerator to harden.

Maine Needham: Increase potato to 3/4 C, powdered sugar to 2 lbs, coconut to 1/2 lb, and vanilla to 2 tsp. Beat in 1 cube butter. Spread onto cookie sheet and freeze 1 hour to harden, then cut into pieces and dip in chocolate as above.
Subject: Mashed Potato candy?
From: Nexis Robinson (nexis at
Date: 23 Nov 1998 04:32:30 GMT
HI again :)

My mom used to make little chocolate dipped mint balls that were made from (much to my surprise) mashed potatoes. This year so far she has been unable to locate the recipe after moving. Does anyone have this recipe or one similar? I'd love to be able to help her out. Thanks in advance as always :)

Subject: Re: Mashed Potato candy?
From: lpdavies at (Leslie Paul Davies)
Date: 23 Nov 1998 07:20:56 GMT
In the recipe below, one could sub mint for the vanilla.

[Courtesy: Angie Amalfi]


Prepare chocolate

Choose a light or dark chocolate. Suggestions: Lindt, Nestl, Toblar, Ghirardelli, either semi- sweet or milk (in bar or chips). Melt 2/3 of your chocolate in a double boiler. After chocolate is melted, add the other third portion of chocolate cut up finely and mix together. This will temper the melted chocolate and reduce its temperature to prevent spotting. If you use white chocolate and it gets too thick, stir vigorously to soften; if still too thick, add a little bit of vegetable oil to soften.


cook then mash 1 medium potato

2 T. melted butter
1/2 tsp. vanilla [ / mint ]
1 box powdered sugar
crushed peanuts (optional)

Mix potato, butter and vanilla. Add powdered sugar until mixture can be formed into balls. If it comes out too flaky, add more
butter. It'll take a lot of powdered sugar. With butter on your hands, roll the mixture into marble sized balls and let them harden. Next, using two forks to hold the balls, dip them into the melted chocolate, cover them with chocolate, then immediately roll them into crushed peanuts--as few or as many as you wish (to taste).

Let harden on waxed paper.
Subject: Irish Candy Recipes
From: janic412 at (JANIC412)
Date: 13 Mar 1999 18:04:51 GMT
Here are a couple of candy recipes for St. Patrick's Day:

Irish Potato Candy

1 TBS. mashed potatoes
2 1/4 cups powdered sugar
1 12 ounce jar peanut butter

Place mashed potatoes in a mixer bowl. Add the powdered sugar 1 cup at a time, beating well after each addition. Spread into greased 10x15 inch jelly-roll pan. Spread peanut butter over top. Roll as for a jelly-roll. Cut into slices.
Yield 16 servings. Jan

Leprechaun Fudge

2 cups semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
2 tsp. vanilla extract
1 cup vanilla chips
1 TBS. peppermint extract
Green food coloring (optional)

Melt chocolate chips with 1 cup condensed milk in a heavy saucepan. Stir in vanilla. Pour half of the mixture into waxed paper lined 8x8 inch pan. Chill for 10-15 minutes. Keep remaining chocolate mixture at room temperature. Melt vanilla chips and the rest of the condensed milk in a saucepan. Stir in peppermint extract and food coloring. Spread over chilled chocolate layer. Spread reserved chocolate mixture over the peppermint layer. Chill for 2 hours longer. Invert into cutting board, remove waxed paper. Cut into 1" squares.
Yield 64 servings Jan
Subject: The Irish Potato Candy it is!
From: owlsprng at (Diane Duane)
Date: Wed, 17 Mar 1999 15:16:30 GMT

I think this is what some of you have been looking for...

Title: Irish Potato Candy
Categories: Irish2, Candy, Sweets
Yield: 32 Servings

2 lb Confectioners' ("10X") sugar / icing sugar
1/4 lb Butter (do NOT substitute margarine, the texture will be horrible)
8 oz Cream cheese (NOT lowfat or fat free)
1/2 ts Salt
1 1/2 ts Vanilla
1 lb Shredded coconut (you can use as little as 12-14 oz)
Cinnamon to roll candies in

Blend powdered sugar, salt, butter, and cream cheese until smooth. (using a dough-hook works nicely, also helps to melt the butter and warm the cream cheese slightly). Add vanilla and blend. Add coconut and stir in completely.

Chill mixture (several hours in refrigerator, covered - this step is optional, but helps the 'ball making').

Roll into balls - do NOT round perfectly (imperfections make the candy look more like potatoes). Roll in cinnamon **

** alternately, dip in dark chocolate to make 'easter eggs'.

Chill the candies (they will 'weep' into the cinnamon if too warm). Serve cool or room temperature.

Makes 4 lb.

Recipe courtesy Joe Touch, touch at shared by Diane Duane
( [])
Subject: potato candy
From: JILLums at
Date: Fri, 10 Dec 1999 23:12:59 -0800 (PST)
Someone gave me a recipe for potato candy, It sounded good but he didn't have the whole recipe. could someone please tell me the whole thing. thank you.
From: cfhb at
Date: Sat, 11 Dec 1999 00:31:45 -0800 (PST)
JILLums wrote:
>Someone gave me a recipe for potato candy

Hi, try here []