2 or 3 medium potatoes
1-1/2 to 2 lbs powdered sugar
1 tsp vanilla
2 TBS butter
Cook potatoes, peel and mash.
Cool to lukewarm or able to handle.
Add sugar, vanilla and butter, blending well.
The dough should be quite stiff, but not too dry.
Roll out on board, dusted with powdered sugar, to rectangle shape.
Spread with peanut butter about 1/4 inch thick.
Roll up like jelly roll.
Slice and place cut side down on platter.
May be eaten immediately or kept in freezer.