CANDY: We’re all familiar with aisles of mass-produced cookies and candy in stores for the holidays. But we can remember some homemade favorites that we don’t see anymore — potato candy, for one. We looked for an easy recipe to share.

Combine ½ mashed potatoes, ½ cup salted butter and one cup of powdered sugar in large bowl, use an electric mixer to mix. Add 6 cups of powdered sugar one cup at a time, stirring until combined after each addition. Check the consistency; if the dough isn’t moldable and can’t be rolled into a ball, continue to add powdered sugar until firm. Stir in 2 teaspoons vanilla extract. Refrigerate for at least 30 – 60 minutes; if brittle, let set at room temperature 10 minutes or so until pliable.

Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼” thick (about 8×12″). If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over. Once dough has been rolled into a rectangle, spread evenly with creamy peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.

Starting with the longer side of your rectangle, gently but tightly roll into a log.

Use a sharp knife to cut into slices about ¼-½” thick. Repeat steps with remaining half of dough.

Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.

This recipe, from the website for Sugar Spun Run, recommends using russet potatoes and cooling them completely before adding sugar.