This Depression-era recipe is a keeper. I always marveled at how such a simple ingredient could transform into something so delicious

1/2 cup mashed and cooled russet potato
6 cups confectioner’s sugar, plus extra for dusting
1/3 cup creamy peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

1. In a large bowl, blend mashed potato, milk, vanilla, and salt with an electric mixer for a few minutes.

2. Gradually add powdered sugar, 1 cup at a time, until a thick dough forms. If needed, add more in 1 tablespoon increments.

3. Shape the dough into a ball, roll it into a 1/8-inch thick, 10×12-inch rectangle, and sprinkle with powdered sugar.

4. Spread peanut butter evenly, roll it tightly using parchment paper, and freeze for 1 hour.

5. Slice into 1/4-inch thick pieces and serve.