Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Mashed Potato Candy


  • One-half cup of leftover mashed potatoes (not instant)
  • 1 teaspoon vanilla extract
  • 28 ounces powdered sugar (1.75 sixteen-ounce boxes)
  • Smooth peanut butter


  • In a mixing bowl, combine the leftover mashed potatoes, the vanilla and one cup of powdered sugar. Set the remaining powdered sugar (about 20 ounces) aside. Stir until the sugar is dissolved and the mixture becomes a thin syrup. Continue adding powdered sugar into the mix, while stirring thoroughly. As the remaining sugar is added, the mixture will become very stiff and difficult to stir.
  • Remove mixture from bowl and place on a sheet of waxed paper that is coated with powdered sugar. Dust a rolling pin with powdered sugar and roll out the mixture like a pizza crust (about 18 inches in diameter).
  • Using a spatula, spread a generous amount of peanut butter on the mashed potato candy and curl it up tightly, like a jellyroll. Wrap candy in waxed paper, and refrigerate for three or four hours. Cut into half-inch slices and serve.