Mable's Potato Cookies

Recipe View 25 mins Boil the unpeeled potato in a saucepan with water until it is fork-tender. (Approximately 20-25 minutes).

Recipe View 5 mins Allow the potato to cool slightly, then peel and mash until smooth. (Approximately 5 minutes).

Recipe View 10 mins In a large bowl, gradually stir in the confectioners' sugar into the mashed potato. Mix until the mixture becomes stiff and holds its shape. (Approximately 5-10 minutes).

Recipe View 5 mins Place a large sheet of waxed paper or plastic wrap on a clean work surface. Transfer the potato mixture onto the sheet and, using your hands or a rolling pin, gently roll it out into a rectangle approximately 1/4 inch thick. (Approximately 5 minutes).

Recipe View 2 mins Spread the peanut butter evenly over the entire surface of the potato rectangle, adjusting the thickness to your preference. (Approximately 2 minutes).

Recipe View 3 mins Carefully roll up the rectangle jelly-roll style, using the waxed paper or plastic wrap to help you. Wrap the roll tightly with the paper/wrap. (Approximately 3 minutes).

Recipe View 2 hrs Refrigerate for at least 2 hours, or preferably overnight, to allow the cookies to firm up. (Minimum 120 minutes).

Recipe View 5 mins Before serving, dust a cutting board with confectioners' sugar. Remove the potato roll from the refrigerator and slice into 1/2-inch thick rounds. Dust each slice with additional confectioners' sugar, if desired. (Approximately 5 minutes).