In a medium-size bowl combine the cooked potato, heavy cream, vanilla, and salt. Using a fork, mash and stir really well, you don’t want any lumps left in the potato.

Gradually stir in the confectioners’ sugar, about one cup at a time. You’re looking for a dough-like consistency. The mixture will not be pourable, it should all be combined together like a ball of cookie dough.

Refrigerate at least one hour or overnight.

Once chilled, sprinkle some confectioners sugar out on parchment paper. Divide the dough in half. Form a flat ball of dough in your hands and place it on the sugar. Using a rolling pin roll out the dough until 1/8 inch thick.

Using a spatula spread out half the peanut butter on the dough.

Carefully begin to roll the dough until you have a log shape. (Try to roll as tightly as possible, this will ensure you have a pretty swirl when you cut slices.

Once in a log shape refrigerate for at least one hour. Repeat steps 4- 7 for the second half of the dough.

Once chilled for an hour, remove from refrigerator and slice to your preferred thickness. This candy is super sweet, I tend to slice it on the thin side.