Instructions: Note: The size of the potato dictates the size of the batch. Around our house, though, any size batch still seems to just serve four persons.

Scrub the potato really well - DO NOT PEEL. Cover the potato with cold water

In a covered pan and bring it to a boil. Lower the heat and boil the potato gently for about 30 minutes (large potato), or until it can be pierced through easily with a fork. Remove from heat, drain, and peel. Place in a large mixing bowl and mash with an electric mixer until smooth. This is the secret to a nice, smooth batch of candy: the potato must be peeled and mashed while still very hot. Add the butter and vanilla immediately and mix into the potato. Begin adding confectioners sugar slowly. It will liquefy at first, but as you continue to add sugar and beat it, it will become as thick frosting. Stop here, and place the mixture on a breadboard that is sprinkled generously with confectioners sugar. Knead until the fondant is smooth and white and still pliable, not crumbly. Divide into four roughly equal pieces, and shape into balls. Leave one ball on the breadboard and place the other three in a bowl. Cover the bowl with a damp cloth to prevent the fondant from drying out. Cover the board with confectioners sugar again, and roll the ball of fondant out to about 1/8" thick (about pie crust thickness). Spread the peanut butter on the fondant - enough for a smooth layer, but not any thicker than the fondant itself, which is why creamy is better than chunky for the purpose. Roll this up as for a jelly roll. Have a scraper handy, as the fondant likely will stick to the board and you will need to use the scraper to ease it gently off the board as you roll it up. Place the completed roll to one side, on a wax-paper-lined cookie sheet, as you repeat the process with the other three balls of fondant. Once all four rolls are complete, starting with the first roll made, slice each roll into 1/4" thick slices. Use a very sharp knife to slice, so as not to crumble the rolls. Lay the slices out on the wax paper to dry until all rolls are sliced. Place the candy in airtight containers with wax paper or plastic wrap separating the layers. Store in a cool place. The flavor develops as it is stored, and it becomes even more delicious - if any lasts that long!

The slices can be dipped in melted unsweetened chocolate, which is very good, but my family prefers it plain. The thickness of the peanut butter layer can be varied as desired.

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