Ingredients:

  • 1 large russet potato, approx. 8 oz
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 1/2 cup creamy peanut butter

Instructions:

  1. Place the potato in a saucepan, cover with water, and bring to a boil.
  2. Simmer until the potato is fork-tender (roughly 15-20 minutes).
  3. Drain thoroughly and peel the skin off while still warm.
  4. Mash the potato using a ricer or masher until completely smooth, ensuring there are zero lumps.
  5. Transfer the warm mashed potato to a mixing bowl and stir in the vanilla extract and salt.
  6. Gradually fold in the sifted powdered sugar and mix until a soft, pliable dough forms.
  7. Lay a sheet of wax paper on your counter and sprinkle lightly with powdered sugar.
  8. Place the dough in the center and roll it into a rectangle (approximately 8x12 inches) using a rolling pin.
  9. Spread the creamy peanut butter in an even layer across the surface, leaving a small margin at the edges.
  10. Carefully roll the dough into a tight log using the wax paper to help guide the process.
  11. Wrap the log tightly in the wax paper and place in the refrigerator to chill for at least 1 hour.
  12. Unwrap the chilled log and slice into 30 equal pieces.