Ingredients
The following ingredients have 4 Servings
- 1 russet potato (5 - 5 1/2 oz, peeled and cubed)
- 6 cups powdered sugar (6-8 cups*)
- 1/2 cup peanut butter
Instruction
- Peel and dice the potato. Boil in water until fork tender, about 10 minutes. Drain the excess water and mash with a hand mixer until smooth.
- Mix in powdered sugar 1 cup at a time with a hand mixer. Depending on humidity and water content in the potato this can take 6-8 cups. The final result should look like that of shaggy dough. Slowly keep adding powdered sugar until the consistency is that of play-dough or putty
- Spoon out onto a baking sheet lined with parchment or wax paper and dust generously with powdered sugar. Smooth out the potato dough using an offset spatula or rubber spatula about 1/4 inch in thickness.
- Spread the peanut butter on top of the potato dough. Roll the dough on itself length-wise as if making cinnamon rolls.
- Chill in the refrigerator for 2 hours. Slice into 1/2 inch pieces and serve.