Ok, I’ll admit it, I’m not Irish. My last name is D’Addezio, and, well, you can’t get much more Italian than that. In fact, I’m pretty sure that none of my ancestors ever came from the Emerald Isle. But I can’t pass up a St. Patrick’s Day staple…Irish Potatoes! If you’ve never had them, they are a sugary sweet, coconuty (it could be a word), dripping in cinnamon little candy, and they are delicious. They’re also very easy to make!
To start, beat 4 tablespoons butter (half a stick) with 4 oz cream cheese (half a block) until fluffy. Make sure both the butter and cream cheese are at room temperature so they combine easily. Add 1 teaspoon of vanilla and mix until combined. Next, add 4 cups powdered sugar, about 1 cup at a time, and mix thoroughly after each addition. Finally, add 2 1/2 cups sweetened shredded coconut and keep the mixer going until it’s all mixed together. Cover the bowl with plastic and stick it in the fridge for about an hour or so to make the rolling easier.
After about an hour, or even overnight if you have time, take out the mixture. In a dish, sprinkle 3 tablespoons cinnamon. Take about a teaspoon of the coconut mixture and form it into a little potato, then roll it in the cinnamon to cover completely. Lay the potatoes on a parchment lined cookie sheet and continue until you’re finished the whole mix. I made 44, but I’d say you’ll make between 40 and 50 small potatoes. You don’t want these too big, as they are sweet and rich, but also delicious. Once you’re finished, store them in the refrigerator so they stay firm.
Even though the recipe is pretty easy, I seemed to make a mess with the powdered sugar. Make sure you turn the mixer on LOW when you’re adding the powdered sugar!