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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.
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