Begin by gathering all your ingredients: a pinch of salt, 2 teaspoons of vanilla extract, ½ cup of plain mashed potatoes, ½ cup of softened salted butter, 4 tablespoons of milk, 6-7 cups of powdered sugar, and creamy peanut butter for filling.

In a large mixing bowl, combine the mashed potatoes and softened butter. Use a fork to mash them together until they are well mixed.

Add a pinch of salt and the vanilla extract to the mixture. Stir until the ingredients are evenly distributed.

Gradually add the powdered sugar to the mixture, about 1 cup at a time, stirring well after each addition. Continue adding sugar until the dough is firm and moldable. You may need to adjust the amount of sugar based on the consistency of the dough.

Once the dough reaches the desired consistency, stir in the milk. This will help make the dough smoother and easier to work with.

Refrigerate the dough for at least 30-60 minutes to allow it to firm up.

After chilling, divide the dough into two equal portions. Place one portion on a clean surface dusted with powdered sugar to prevent sticking.

Roll out the dough into a rectangle about ¼ inch thick using a rolling pin. If the dough is too sticky, sprinkle more powdered sugar on the surface as needed.

Spread a layer of creamy peanut butter evenly over the surface of the dough, leaving a small border around the edges.

Starting from one long side, carefully roll the dough into a log shape, making sure it is tightly rolled.

Use a sharp knife to cut the rolled dough into slices about ¼ to ½ inch thick.

Repeat the rolling and cutting process with the remaining portion of dough.