Yield: 1 Servings
|-Helen Jolly mdfd30e-|
|1 medium||White potato|
|1 pack||Confectioners' sugar|
|¼ cup||Salted peanuts; chopped, optional|
|¼ teaspoon||Vanilla extract|
|½ cup||Smooth peanut butter|
Boil potato (with skin on) until done. Peel; remove any eyes or spots.
In a mixing bowl, mash the potato thoroughly with a fork or electric mixer at slow speed. Add vanilla. Gradually add confectioners' sugar ((use a fork, as mixture begins to firm) until it forms a ball. Turn out on a confectioners' sugar covered surface (instead of flour). Roll the ball out flat and oblong until it is ¼-inch thick.
Spread peanut butter evenly over the flat surface. Sprinkle the chopped peanuts evenly over peanut butter (if you opt to use them).
Cut the flat surface in half the short way. Roll jelly-roll fashion, sealing the edges. (2 rolls.) Place in refrigerator until chilled and firm. Slice into ⅓-inch pieces. Keep refrigerated until ready to serve.
Source. The Oklahoma Peanut Commission. Wis/Gramma.