1/4 cup (60 ml) smooth and cold mashed potatoes (no butter or milk added)

1 1/2 teaspoons (7.5 ml) vanilla extract

3 cups (750 ml) icing sugar, approximately

1/3 cup (75 ml) crunchy peanut butter

In a bowl, blend the mashed potatoes and vanilla. With a wooden spoon gradually add the icing sugar to form a soft dough, but one that holds together well.

Sprinkle a work surface with icing sugar. Knead the dough a few minutes to give it the texture of pie dough. On parchment paper, roll out the dough into a 35 x 20-cm (14 x 8-inch) rectangle.

Heat the peanut butter in the microwave for a few seconds and spread over the dough. Holding the paper, roll the dough into a cylinder about 35-cm (14-inch) long. Slide onto a baking sheet and refrigerate for about 1 hour. Cut into twenty 1-cm (1/2-inch) slices.

Store in an airtight container.

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