1 C. leftover mashed potatoes that had butter and cream added
3 C. powdered sugar (at least)
1/4 t. salt
1 t. vanilla
Mix the potatoes, powdered sugar, salt and vanilla and knead. If mixture is too thin, add more powdered sugar.
Roll mixture to 1/4 -inch thickness (see note) Spread a layer of peanut butter, about 1/8 -inch thick over the potato. Roll into a loaf and cover with wax paper or plastic wrap.
Refrigerate at least 1 hour before cutting. Slice into 1/4 -inch slices.
Note: Best when rolled out onto a pastry cloth with a covered rolling pin covered in powdered sugar.