A nostalgic no-bake dessert made with mashed potato and powdered sugar, rolled with creamy peanut butter for a soft, sweet, melt-in-your-mouth treat.

1 small russet potato, peeled and chopped

6–7 cups powdered sugar

1 teaspoon vanilla extract

2/3 cup creamy peanut butter (or almond butter, cookie butter, or Nutella)

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Boil the chopped potato in a small pot of water until tender, then drain and mash until completely smooth with no lumps.
Measure 1/2 cup of mashed potato and let it cool slightly while still warm.
In a large bowl, mix the mashed potato with 2 cups of powdered sugar until combined.
Stir in the vanilla extract.
Gradually add the remaining powdered sugar one cup at a time, mixing continuously until a thick dough forms. Use a hand mixer if needed.
Shape the dough into a ball.
Transfer the dough onto wax paper dusted with powdered sugar and roll into a rectangle about 1/4-inch thick.
Spread an even layer of peanut butter over the surface.
Roll the dough into a log from one long side.
Wrap in wax paper, place in a resealable bag, and chill for about 1 hour until firm.
Slice into 3/4-inch pieces and serve.

Use almond butter, cookie butter, or Nutella for flavor variations.

Add a light dusting of cocoa powder or cinnamon to the dough for extra flavor.

If dough is too sticky, add more powdered sugar gradually.

Store in an airtight container in the refrigerator for several days.

Freeze for longer storage and thaw in the fridge before serving.