Ingredients
- 2 1/2 cups powdered sugar, plus extra for kneading and dusting
- 1/3 cup plain mashed potatoes, completely cooled
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 1/3 cup creamy peanut butter
Instructions
- In a large bowl, combine mashed potatoes, powdered sugar, vanilla extract, and salt. Stir until a soft dough forms.
- Turn dough onto a lightly powdered surface and knead gently, adding powdered sugar as needed, until smooth and pliable.
- Divide dough into three equal portions.
- Roll one portion into a 5×8-inch rectangle, about 1/8 inch thick.
- Spread 1 1/2 tablespoons peanut butter evenly, leaving a small border.
- Roll tightly from the long side into a log, wrap in plastic, and chill for 30 minutes.
- Repeat with remaining portions.
- Once chilled, slice rolls into 1/4-inch pinwheels and serve at room temperature.
Notes
- Use plain mashed potatoes with no butter, cream, or seasoning.
- Ensure rolls are well chilled before slicing for clean pinwheels.
- Adjust powdered sugar to achieve a pliable dough if sticky.
- Store in layers separated by parchment paper in the refrigerator up to 1 week.
- Freeze whole or sliced rolls up to 2 months; thaw in refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 85 kcal
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
