The first time I made Old Fashioned Potato Candy, I was honestly skeptical—potatoes in candy just sounded too strange to be true. But once I mixed the warm mashed potatoes with powdered sugar and that incredible coconut-almond aroma started blooming through my kitchen, I realized I was making something wonderfully nostalgic. As the mixture thickened and the almond bark melted into a glossy pool, I found myself grinning like a kid. It felt like uncovering a forgotten treasure, and I fell completely in love with this old-fashioned recipe.
Why You’ll Love This Recipe
You’ll love this recipe because it turns a humble potato into a sweet, creamy, melt-in-your-mouth candy that’s unbelievably simple to make, and from my perspective, it’s one of those magical kitchen moments where something ordinary transforms into something extraordinary with almost no effort.
Ingredients
- ¾ cup hot mashed potatoes (plain, no butter or milk)
- 3 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 lb flaked coconut
- 1 teaspoon almond extract
- 16 oz almond bark
One thing I’ve learned over time is to make sure the mashed potatoes are plain—no seasoning, no butter, no cream. The candy depends on the potatoes acting like glue for the sugar, not adding extra moisture or flavor. If you’re out of almond extract, vanilla works, but trust me, almond brings out the best in the coconut. And almond bark melts beautifully smooth, but you can swap it with chocolate chips if you adjust the melting method.
Equipment Needed
- Mixing bowls
- Rubber spatula
- Baking sheet
- Parchment paper
- Small cookie scoop
- Saucepan or microwave-safe bowl
I’ve used both microwave and stovetop to melt almond bark, and either works as long as you melt low and slow. A cookie scoop gives you perfect little candy mounds, but your hands work just as well. Parchment paper is non-negotiable—it prevents sticking and makes cleanup a breeze. I also keep an extra spatula on hand because coconut tends to cling to everything.
Step-by-Step Instructions
When I start this recipe, I always prepare the mashed potatoes first. I boil them until tender, drain them well, and mash them plain. The potatoes need to be warm—never cold—because warmth helps dissolve the powdered sugar smoothly. Once I measure out ¾ cup of mashed potatoes, I scrape them into a mixing bowl and let the magic begin. The moment the sugar hits the warm potatoes, the mixture starts transforming from a simple mash into a glossy, sweet dough that thickens as you stir.
As the dough gets stiffer, I add the salt, almond extract, and finally the coconut. This is where I switch from a spoon to my hands because the coconut can be stubborn, and mixing by hand gives me better control. The texture should feel soft and pliable, almost like play-dough but slightly stickier. If it feels too wet, I sprinkle in a little more powdered sugar; if too stiff, I add just a spoonful more warm potato. Over time, I’ve learned that tiny adjustments make a huge difference in the final texture.(See the next page below to continue…)