For funzies you can also add some green food coloring to the potatoes
Happy St Patrick’s day!
You will need!
Ingredients
- ½ cup cooked mashed potatoes cooled to room temp
- 2 tablespoons salted butter softened
- 1 teaspoon vanilla extract
- 6-8 cups powdered sugar plus more for dusting
- ⅓ cup creamy peanut butter
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Hand mixer
- Parchment paper
- Rolling pin
- Spatula
- Plastic wrap
- knife
Instructions
- Place the cooled mashed potatoes into a large bowl. Add the butter and beat with an electric hand mixer until smooth. Add the vanilla and stir in until combined.
- Slowly add in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your mashed potato is as well as humidity, etc.
- You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
- In this step, you have to work pretty quickly because it can dry out. Layout a large piece of parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top.
- Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can. Be sure to dust your rolling pin and well to keep it from sticking!
- Smear the peanut butter all over the top with a spatula leaving a half-inch border.
- Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the refrigerator for 10 minutes to set.
- Unwrap on a cutting board and cut into ¼-½ inch slices to serve.
Notes
- Do not use instant potatoes for this recipe, they are too watery.
- You can prepare your potato any way you like, we microwave ours.
- Creamy peanut butter is best but crunchy can be used as long as when it is spread you don’t tear or poke holes in the potato mixture.
