1 potato or 1/2 c. leftover mashed potatoes
1 1/2-2 lb. 10X sugar
Peanut butter
Waxed paper

Cook potatoes (peeled and cubed) in water until done enough to mash with a fork. (Or let mashed potatoes set out until comes to room temperature.) In a bowl (2 quart or larger) add 10X sugar, 1/2 cup at a time to mashed potatoes. It will get very thin and sloppy at first. Continue to add 10X sugar, 1/2 cup at a time to mashed potatoes. It will get very thin and sloppy at first. Continue to add 10X sugar until mixture takes on consistency of pie crust dough. When stiff, roll about 1 cup of potato-sugar dough between to sheets of waxed paper dusted with 10X sugar.

Spread one side of potato dough with peanut butter. Roll dough jelly roll style into logs. Wrap logs in 10X sugar, dusted waxed paper and store in refrigerator. Slice with knife when ready to serve. Amount of finished logs depends on amount of potatoes used. Dough can be tinted with a couple drops of food coloring if desired.