Last updated on March 6th, 2025 at 10:55 pm
Peppermint Potato Candy for St. Patrick’s Day
By Jane Lake
This potato candy recipe is similar to one that my Irish grandmother used to make, updated for St. Patrick’s Day with a little green food coloring and green sugar sprinkles.
Nanny Bell is also the genius cook behind this traditional recipe for delicious Whole Wheat Yeast Bread with No Kneading and Potato Cheese Scones.
Potato candy is very rich, so a small portion goes a long way. Think brownies crossed with fudge; lots and lots of sugar. With a yield of over 2½ pounds, this recipe makes enough for a large platter to take into the classroom or lunch room on March 17th.
Peppermint Potato Candy – Ingredients:
3/4 cup of plain mashed potatoes (not mixed with milk or seasonings)
7 to 7½ cups of icing sugar (I used most of a 2kg bag)
2 teaspoons softened butter
1 teaspoon peppermint extract
6 drops green food coloring
1 tablespoon shortening
2 cups chocolate chips
optional: green sugar sprinkles
Recipe Instructions:
Place the potatoes in a large mixing bowl, drizzle with melted butter, peppermint extract and food coloring. Use a food mixer, or a potato masher to thoroughly combine ingredients. Add icing sugar, one cup at a time, mixing each addition until food coloring is equally distributed and all lumps are gone.
Line a nine by thirteen inch pan with tin foil. Press the potato candy evenly over the bottom of the pan.
Melt shortening and chocolate and spread over the top of the potato candy. Let cool slightly, then cover with green sugar sprinkles.
Refrigerate until set. Use the foil to lift the peppermint potato candy out of the pan, then fold the sides of the foil away from the candy. Cut candy into one inch squares. Store in an airtight container until serving, separating layers of candy, if necessary, with wax paper.
If you have more spare mashed potatoes after this (like, what?), you should definitely try Potato Cheese Scones for a change of pace.
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