Peanut Mashed Potato Rolls

Ingredients:

• 1 cup of ready-made mashed potatoes
• Coarse salt
• 6-8 cups powdered sugar, plus more for sprinkling
• 1 tbsp. peanut butter with crushed peanuts, room temperature
• 1/4 cup umeboshi (dried Japanese plum) paste (available at health food stores) or raspberry jam

Preparation:

1. In a large bowl, combine the mashed potatoes with 1/4 teaspoon of salt. Add 4 cups of powdered sugar and stir with a wooden spoon.
   
   Add the remaining 2-4 cups of powdered sugar, 1 cup at a time, and mix until the dough is stiff and dry. (The amount of sugar you add will depend on the starch content of the mashed potatoes.) Knead the dough with your hands until smooth.
2. Dust a large sheet of parchment paper with powdered sugar.
   
   Place the dough on parchment paper and roll it out into a 12 x 14-inch rectangle, ¼ to ¼ inch thick, dusting with powdered sugar if the dough becomes sticky. (If the dough becomes too soft to roll out, freeze it for a few minutes.) Spread the peanut butter evenly over the dough.
   
   Then spread the umeboshi paste into a long, narrow strip, approximately 7.5 cm from one of the long ends. Place in the freezer for 30 minutes.
3. Starting from the long end, roll the dough into a roll, using a sheet of parchment paper to help. Seal the seam, then cut the roll into slices.