1/4 cup (60 ml) smooth and cold mashed potatoes (no butter or milk added)
1 ½ tsp (7.5 ml) vanilla extract
3 cups (390 g) icing sugar, approximately
1/3 cup (75 ml) crunchy peanut butter
In a bowl, blend the mashed potatoes and vanilla. Using a wooden spoon, gradually add the icing sugar to form a soft dough that also holds together well.
Sprinkle a work surface with icing sugar. Knead the dough for a few minutes until it has the texture of pie dough. On parchment paper, roll out the dough into a 14 x 8-inch (35 x 20 cm) rectangle.
Heat the peanut butter in the microwave for a few seconds and spread over the dough. Holding the paper, roll the dough into a cylinder about 14-inches (35 cm) long. Slide onto a baking sheet and refrigerate for 1 hour. Remove the parchment paper. On a work surface, cut into twenty 1/2-inch (1 cm) slices.