Hungry Jack Potato Flake Buckeyes

Recipes with secret ingredients are the best, because not only do experience whatever flavor or texture change the ingredient adds, you have a conversation starter!  For instance, you might ask if anyone tastes the secret ingredient when you serve these peanut butter candies. If anyone guesses potato flakes, I will be very surprised. This recipe is part of a Hungry Jack giveaway I’ll be running over the weekend and into early next week.

potato flake buckeyes

At first I was hesitant to blog about potato flakes since I typically make mashed potatoes from fresh, but do you know how many uses there are for potato flakes? They make breads and rolls light, add a little bulk to brownies, and they’re even used in some cookie and candy recipes.

Hungry Jack Potato Flakes

In this case, the potato flakes temper the sweetness of the peanut butter mixture and add bulk, making the dough extremely easy to work with. I had no problem rolling these guys into really smooth balls.  However, I did make a few little changes to the original recipe.  It calls for almond extract, but I prefer vanilla.  It uses 2 1/2 cups sugar, but I cut it down to 2 cups for more peanut butter flavor.  The ratio of chocolate to shortening was perfect and the buckeyes had a nice, smooth, coating.  Dipping them with a toothpick did leave a little hole in the center, but I covered up the toothpick holes with little dabs of peanut butter.


5.0 from 1 reviews
Hungry Jack Potato Flake Buckeyes
Prep time
Cook time
Total time
Peanut Butter Buckeyes made with Hungry Jack Instant Mashed Potato Flakes
Recipe type: Dessert
Cuisine: American
Serves: 32-36
  • 1/2 cup Hungry Jack® Instant Mashed Potato Flakes
  • 1/4 cup water
  • 1 cup Jif® Creamy Peanut Butter
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla or almond extract
  • 2 to 2 1/2 cups powdered sugar, I used 2
  • 1 cup semi-sweet or dark chocolate chips or 6 ounces of melting chocolate
  • 1 tablespoon Crisco® All-Vegetable Shortening
  1. Combine potato flakes and water in large bowl. Allow to stand 2 minutes or until potato flakes are fully hydrated.
  2. Beat in peanut butter, butter and almond extract with an electric mixer on low speed until blended. Add powdered sugar 1 cup at a time, beating until smooth. Make 36 1-inch balls using 2 teaspoonfuls of mixture for each ball.
  3. Melt chocolate chips and shortening in a microwave-safe bowl at 50% power, stirring every 30 seconds. Dip peanut butter balls partially into chocolate, keeping the top uncovered. Chill until chocolate has hardened.

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  1. Karen says

    Mannnn, I see so many goodies I want to make for Christmas! And my family is getting so that they think they should limit the amount of yummy stuff anyone will eat any more. Sigh. I hope there are lots of parties to go to this year. Ha.
    I have made something similar to these but without the peanut butter. I thought I could taste the potato and so didn’t think it was the best treat ever. This sounds great.

  2. says

    Buckeyes made out of potatoes? I have to say that I find it odd, but it has peantu butter in it so can it really be bad?

  3. says

    Very interesting.

    I’ve never heard of these before. I’m sure not the most Atkins friendly item, but hey – we’re talking about tasty cookies.

    @Erin – I also dig the peanut butter.

  4. Ela says

    Hi Anna, now I’m thinking maybe sweet potato or pumpkin might be good with this too and maybe add some cinnamon and other spices.

  5. Marsha M. SOCAL says

    If I’m in a hurry, I use Hungry Jack too. If you use half & half, and real butter, fresh ground pepper, and a little Kosher salt, they are some good!!

  6. says

    You are a brave soul to put potatoes into something like this! They look delicious! Are you able to detect the potato flavor?