1/3 c. cold, unseasoned mashed potatoes
1/4 c. (1/2 stick) butter
1 tsp. vanilla
5 c. unsifted 10x (confectioners') sugar, more or less as needed
1 c. chunk style peanut butter

Blend potatoes, butter and vanilla in large bowl with electric mixer on high speed or in food processor fitted with metal blade until smooth. Add 10x sugar, 1 cup at a time, and mix until stiff enough to shape; mixture should be slightly tacky to the touch. When you first begin adding 10x sugar, mixture will liquefy. But continue adding sugar, and mixture will stiffen. Caution: do not attempt to make this recipe in rainy or humid weather because the candy will not harden properly.

Roll out candy between 2 sheets of wax paper into a rectangle, about 18 inches long, 10 inches wide and 3/8 inch thick. Remove top piece of wax paper. Spread evenly with peanut butter. Roll up from a long side jelly-roll fashion, using the wax paper as a guide.

Cut roll in half crosswise to form two 9 inch long rolls. Wrap each snugly in wax paper. Chill 2 to 3 hours or until firm enough to slice.

To serve, cut rolls into 1/4 to 3/8 inch thick slices. Serve immediately. NOTE: Amount of 10x sugar used will vary depending on humidity in kitchen and wetness or dryness of mashed potatoes. From my mother Betty Cook of Oak Hill, West Virginia.