Author: Nicole
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 4 ounces cream cheese, softened (see Notest)
- ¾ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 pound powdered sugar
- 7 ounces shredded sweetened coconut
- About ¼ to ⅓ cup cinnamon
- Using a stand mixer or a hand mixer, add butter, cream cheese, vanilla and salt to a bowl. Mix on medium for 2 to 3 minutes until fluffy and smooth. Scape down the sides of the bowl.
- Turn the mixer to low and slowly add in powdered sugar. Mix until it is incorporated. Turn the mixer to medium and mix until smooth, about 1 minute.
- Add coconut and mix on low until well combined.
- Chill mixture, covered, for a few hours in the refrigerator. This step is optional, but helps when shaping the ‘potatoes.’
- Place cinnamon in a small bowl. Scoop out about a tablespoon of the coconut mixture and shape into a slight oblong (potato-like shape) with your hands. Roll potato in cinnamon. Repeat until all potatoes are shaped and coated.
- Transfer to an airtight container. Place parchment or waxed paper between layers.
- Store in the refrigerator until ready to serve. Serve cool from the refrigerator.
- Potatoes can be prepared 5 days in advance.
- Makes about 2 pounds or about 3 to 3-1/2 dozen potatoes.
* This recipe can be doubled. A double batch fits nicely into a stand mixer bowl.
* Do not substitute low fat or fat-free cream cheese.
* Dip in melted dark chocolate (instead of cinnamon) to make chocolate eggs.
* Omit shredded coconut to make ‘plain’ butter cream candies.
Recipe by Riegl Palate at https://www.rieglpalate.com/kerrys-irish-potatoes/
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