Best Irish Potatoes Candy Recipes

IRISH POTATOES CANDY

Steps:

• NOTE: Be sure to use regular cream cheese, not whipped or reduced fat type.
• In a large bowl, cream together the butter and cream cheese.
• Add vanilla and confectioners' sugar.
• Beat until mixture forms a ball.
• Stir in coconut with a spoon.
• Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.
• Place cinnamon in a shallow dish and roll the balls in it.
• Place the balls on a cookie sheet and chill for about 1 hour or until firm.
• If you prefer "dirtier potatoes" roll the candy a second time after they have chilled.
• Alternatively dip in melted chocolate for Easter eggs.

COCONUT-FREE IRISH POTATOES CANDY

Steps:

• Place almonds in the bowl of a food processor; process until finely ground. Pour cinnamon into a rimmed plate.
• Mix cream cheese, butter, and vanilla extract in a large bowl until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
• Sift confectioners' sugar into the butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
• Roll mixture into 1/2-inch balls and roll in cinnamon until coated. Refrigerate until set, about 20 minutes.

IRISH POTATOES CANDY RECIPE - GENIUS KITCHEN

Steps:

• NOTE: Be sure to use regular cream cheese, not whipped or reduced fat type.
• In a large bowl, cream together the butter and cream cheese.
• Add vanilla and confectioners' sugar.
• Beat until mixture forms a ball.
• Stir in coconut with a spoon.
• Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.
• Place cinnamon in a shallow dish and roll the balls in it.
• Place the balls on a cookie sheet and chill for about 1 hour or until firm.
• If you prefer "dirtier potatoes" roll the candy a second time after they have chilled.
• Alternatively dip in melted chocolate for Easter eggs.

IRISH POTATOES (CANDY)

Steps:

• Mix all ingredients together well (I use a stand mixer now, but used to mix them by hand). Shape into about 3/4-inch diameter balls, and roll in ground cinnamon, shaking off excess. Store in a sealed container, like a cookie tin or a Rubber Maid container.