Cook Irish potato well done.
Mash potato and start working in confectioners sugar until it is like stiff dough.
Roll out and spread with peanut butter.
Make into a roll, then slice.
Cook a large Irish potato until it falls apart.
Drain and put through a ricer.
Add confectioners sugar until potato is the right consistency and knead.
(It goes to liquid when the first sugar is added.
Keep adding sugar.)
Use your favorite flavor, peppermint, wintergreen, orange or vanilla.
The candy can be patted into a flat piece on waxed paper and spread on a cookie sheet. Refrigerate.
When dry, turn over and spread on the other side. Refrigerate.
This candy can be molded and dipped in chocolate.
Boil potato until done.
Mash potato in bowl well.
Gradually mash 1/2 box sugar in bowl with potato until tough.
Put some of the sugar on foil paper.
Pour mixture onto foil paper and knead dough.
Roll out with rolling pin, turning occasionally so as not to stick.
After rolled thin, spread desired amount of peanut butter.
Roll candy up like a jelly roll.
Put on plate and chill in freezer until hard enough to slice without tearing.
Must be cold.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add 1 teaspoon milk.)
Roll out on lightly floured surface.
Spread with peanut butter.
Roll up like a jelly roll and cut into circles.
Candy will have pinwheel look.
Boil the Irish potato until it is soft.
Pour off excess water, then mash the potato.
Begin adding powdered sugar and beat. Continue adding powdered sugar until a stiff dough is formed.
Take a rolling pin and roll out in powdered sugar.
Roll into a thin rectangular shape.
Spread thin layer of peanut butter evenly over dough.
Roll dough up into a long round log shape.
Cut into slices like divinity.
Cook a small Irish potato until tender and drain well.
Mash potato and add enough powdered sugar to make dough.
Roll dough between wax paper.
Remove one paper and spread peanut butter on dough.
Roll up like jelly roll and chill in refrigerator.
Cut in slices and eat.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add one teaspoon milk.)
Roll out on lightly floured board surface.
Spread peanut butter.
Roll up like jelly roll and cut in circles.
Boil potato with jacket on until done.\tRemove peeling, mash and mix with half of powdered sugar.
Add cinnamon, vanilla and salt.
Mix with fingers until of doughy consistency by adding most of the remaining sugar.
Place mixture on wax paper which has been sprinkled with powdered sugar.
Roll out flat to a 1/4-inch thickness oblong shape.
Spread peanut butter over surface and roll up as a jelly roll.
Refrigerate at least 1 hour.
Slice and serve.
Boil potato in jacket until tender.
Boil potato until well done.
Take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about 1 pound box).
Sprinkle dough board with powdered sugar.
Roll out and spread with peanut butter.
Roll up.
Wrap in wax paper and refrigerate until cool enough to slice and serve.
n water until potato is done. Peel potato and mash it with
Drain water
from boiled potato.
Mash potato in sugar. (If you
use different flavors, pinch off bits.) Roll dough in long fingers.
Cut
in
1-inch pieces and dip in melted chocolate. Place on waxed paper.
Pecans are optional.
Cook, peel and mash one medium potato; add powdered sugar (enough to make a stiff dough).
Roll out and spread with peanut butter.
Roll as a jelly roll.
Roll the candy in powdered sugar. Chill, then slice.
Boil potato until tender. Let cool until it's workable. Then mix in powdered sugar, enough until thick. Pinch small amount of dough and pat in palm of hand until oblong. Place oblong dough on piece of wax paper. Sprinkle with powdered sugar. Spread dough with peanut butter. Roll up and slice with knife. Refrigerate the candy until firm.
Cream together cream cheese and oleo.
Add vanilla, powdered sugar and coconut.
Mix well.
Form into balls the size of a walnut.
Roll in cinnamon.
Looks just like an Irish potato! Refrigerate.
Boil potato until well done; cream with butter.
Work all sugar into potato to form stiff dough; roll 1/4 inch thick. Spread with thin layer of peanut butter; form into roll.
Place in refrigerator until mixture sets; slice in small pieces.
Coconut or chopped nuts may be substituted for peanut butter.
Boil potato in jacket.
Peel potato.
Mash and add sugar as needed to make a stiff dough.
Divide into several portions.
Roll out on sugar sprinkled board-thin but not too thin.
Spread with peanut butter.
Roll into a roll.
Wrap each roll in cool dampened cloth for about 10 to 15 minutes.
Slice; spread to dry.
Boil potato until soft; mash.
Add vanilla, salt and sugar. Mixture will be consistency of dough.
Roll out onto oiled paper. Roll out with more powdered sugar to about the thickness of a pie crust.
Spread with peanut butter; roll up like a jelly roll.
Put in refrigerator for an hour; slice thin.
Peel and dice potatoes.
Cook until potatoes can be easily pierced with a fork.
Drain and let cool completely at room temperature.
Once cool, mix enough powdered sugar to give consistency of dough.
On dough board, dusted with powdered sugar; roll potatoes out flat.
Cover top of potatoes with peanut butter. Roll dough from side to side forming a long, round loaf.
Wrap in wax paper and refrigerate until chilled.
Cut into 1-inch thick slices and serve.
This is great for kids to try!
Boil potato until well done.
Take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about 1 pound box).
Sprinkle dough board with powdered sugar.
Roll out and spread with peanut butter.
Roll up.
Wrap in wax paper and refrigerate until cool enough to slice and serve.