Scrub and peel the medium potatoes and boil until fork tender.

Once boiled, drain and mash until smooth.

Allow the mashed potatoes to come to room temperature before using.

Add about ½ cup of powdered sugar at a time to the cooled mashed potatoes in a large bowl, kneading the mixture until a stiff dough begins to form. 

Line a workspace with parchment paper, dust it with powdered sugar, and flatten and spread the dough out into a ¼-inch thick rectangle. Place a sheet of parchment paper on top of the dough and roll it out using a rolling pin to spread the dough evenly.

Spread a thin layer of peanut butter onto the dough evenly. 

To roll the dough up jelly-roll style, use the parchment paper under the candy, start at the long side of the rectangular shape, and roll the dough up tightly.  

Wrap the potato candy log tightly with parchment paper and chill in the refrigerator for at least 1-2 hours.

Cut into ¼ inch thickness.

Store candy slices in an airtight container with parchment paper between layers.