Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
383
Calories
12g
Protein
14g
Fat
55g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/4 c. mashed potatoes, unseasoned
- 4 c. confectioners' sugar
- 1 c. smooth peanut butter
Directions
1
Add vanilla and salt to mashed potatoes. Chill.
2
Add confectioners' sugar slowly to chilled potatoes until mixture is stiff and dry.
3
Divide mixture into 3 parts.
4
Working with one part at a time, roll out to about a 1/4 inch thickness on waxed paper (it should form a rectangle about 4x12 inch).
5
Spread with a thin layer of peanut butter.
6
Roll up as for jelly roll.
7
Repeat with remaining potato mixture and peanut butter.
8
Chill several hours.
9
Slice (not too thick; this is rich).
10
Store in refrigerator.
Recipe sourced from
fandom