A traditional Québec sweet, dating back to the Nouvelle-France era. Easy to make, but terribly imprecise as far as recipes go.
As many small yukon gold potatoes as you feel like tackling (1 will yield you between 20 and 40 pieces)
Icing sugar (plan to have at least a kilo on hand)
Shelled and skinned peanuts
1 tea spoon vanilla extract per potato
4. Add the vanilla extract. Add sugar, about 1/4 cup at the time. Mix well with a spatula.
* If you want add about a tablespoon of butter at this stage. it makes it easier/smoother to roll later.
The first 1/4 cup will turn the purée into something between snot and banana purée. This is normal. Keep adding sugar unto the whole thing turns about the texture of pie dough. It should be neither dry nor tacky. Add sugar more slowly toward the end (once it starts looking like a thick roux).
5. Split into balls of dough smaller then a fist (2 ball per small potato above, 3 for the larger one).
Shape into an oblong oval. To make your life easier, put cling wrap on the counter top and parchment paper on top of the dough.