Aileen's Irish potato and peanut butter roll

Irish potato and peanut butter roll

1 potato, peeled and chopped

910g icing sugar

65g peanut butter

1.      Place potato into a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and cook potato until very tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

2.      Transfer potato to a large bowl and mash with a fork until smooth.

3.      Gradually stir icing sugar into mashed potato a little at a time until the mixture forms a stiff dough. The dough will be runny until all the powdered sugar is used.

4.      Place a large square of waxed paper onto a work surface. Roll or press dough into a 12-inch square rectangle on the waxed paper.

5.      Spread peanut butter over top of dough, covering it entirely.

6.      Pick up one edge of waxed paper and start rolling the dough to make a 12-inch-long log. Wrap log tightly with waxed paper.

7.      Refrigerate for 1 hour. Unwrap log and slice candy into cross-sectional pieces about 3/4-inch thick to serve.

Note:  A nice floury potato works best for this recipe, I didn’t have any in at the time and attempted the recipe with a less floury variety.  The result was a very soft dough which prevented me from slicing it nicely despite it having spent longer in the fridge.