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Ingredients
| russet potatoes (diced): 1/2 cup (mashed//cold) |
| powdered sugar (unsifted): 4 cups |
| salt: 1/8 tsp |
| peanut butter: 1 cup |
| vanilla extract: 1/2 tsp |
Peanut Butter Pinwheels
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
48 serving(s)
Tags
- In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla.
- Add icing sugar, one cup at a time, beating after each addition.
- At first the mixture will be stiff and hard to handle but with beating it will become very runny.
- With the addition of the fourth cup, the mixture will firm up again.
- Turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick.
- Spread with half of the peanut butter.
- Roll up from the short side, jelly-roll fashion.
- Repeat with rest of fondant.
- Refrigerate until firm; slice 1/4 inch thick.