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Prep 20min
Total30min
Servings30
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Ingredients
6
oz potatoes, cooked and mashed
2
cups Gold Medal™ all-purpose flour
2
cups powdered sugar
1/2
cup creamy peanut butter
1/2
cup Cascadian Farm™ organic fruit spread (any flavor) (such as Concord Grape)
Powdered sugar, for rolling and dusting
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Steps
1
Peel potato and dice it into one-inch cubes.
2
Cook potato in boiling water until it is tender, about 10 minutes. Drain potatoes and pat them dry with a paper towel. Weigh your potatoes. You want about six ounces of cooked potatoes.
3
Add potatoes to a medium bowl and mash well. Add powdered sugar to potatoes and continue mashing.
4
Add flour to the mixture in 1/2 cup batches, stirring it in as you go. You will need around 2 cups or maybe a bit more. Your final dough should be very firm and not sticky at all.
5
Lay out a large piece of wax paper and divide your potato dough in half. Sprinkle wax paper with a heavy coat of powdered sugar. Roll out one half of potato dough and cut into a large rectangle about 8x4-inches. It doesn't have to be exact.
6
Spread 1/4 cup of creamy peanut butter on surface of dough followed by 1/4 cup of jelly.
7
Starting at one end, roll potato dough up into a tight tube.
8
Repeat rolling steps with other half of potato dough.
9
Wrap tube in wax paper and store in the fridge. When you are ready to serve, slice into thin wheels.
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No nutrition information available for this recipe
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