Kerry’s Irish Potatoes
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add coconut and mix on low until well combined.
  4. Chill mixture, covered, for a few hours in the refrigerator. This step is optional, but helps when shaping the ‘potatoes.’
  5. 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.
  6. Transfer to an airtight container. Place parchment or waxed paper between layers.
  7. Store in the refrigerator until ready to serve. Serve cool from the refrigerator.
  8. Potatoes can be prepared 5 days in advance.
  9. Makes about 2 pounds or about 3 to 3-1/2 dozen potatoes.
Notes
* 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/