If you grew up listening to cookbooks or looking at handwritten recipe cards, you’ve probably come across the wonder that is potato confections. At first glance, the name sounds like a mistake—potatoes? In candy? But as you can see, the result is a beautiful, elegant swirl that looks more like a gourmet cake than a root vegetable.
This recipe is a classic “Depression Era” classic, born from a time when ingredients were scarce and home cooks had to get creative with what they had in their pantry. Today, it’s still a beloved home-cooked meal for its unique texture and the nostalgic “trick” that transforms savory mashed potatoes into a sweet treat.
Here’s how it works (the secret to “nana”)
The secret is in the chemistry. The starch in a small amount of mashed potatoes reacts with huge amounts of powdered sugar to create a smooth, fondant-like dough. It doesn’t taste like potatoes at all; the potato just acts as a binder for the sweetness.
Ingredients you need
Potatoes: About 1/2 cup of regular mashed potatoes (without salt, butter, or milk!).
Icing sugar: 6 to 8 cups (yes, really!).
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