While these little goodies may resemble a russet potato, you will find no actual potato in this recipe. These sweet treats are made from cream cheese, butter, powdered sugar and shredded coconut plus a few more ingredients. They are perfect for St. Patrick’s Day.
Ed and I remember my brother, Geoff T, was a bit obsessed with Irish Potatoes when he was in high school – around the time we first heard of them. I have since learned that Irish Potatoes are a Philadelphia thing and have stayed pretty local. Eater’s What Is Irish Potato Candy? provides a thorough history of Irish Potatoes.
In the early 1900s Philadelphia was the candy capital of the United States with between 200 and 300 local confectioners. Somewhere around that time Irish Potatoes came to be but nobody knows exactly who created them or when. Since the base is similar to what you find in a chocolate covered coconut Easter egg, the prevailing theory is that someone cleverly decided to fill the candy gap between Valentine’s Day and Easter with these sweet confections. In 1989, Oh Ryan’s began selling shelf-stable Irish Potatoes (made without cream cheese) throughout the Philadelphia region. They currently sell about 97,000 pounds of Irish Potatoes in just the first three months of the year. Clearly they have a following.
Twenty or so years ago, my friend, Kerry I, shared this recipe with me. I’m hosting our local Bunco group (which I organize with Kerry) and decided this was the perfect time to make this recipe again as it has been a very long time. It’s also been a long time since I hosted Bunco – four years due to Covid.
If you’re looking for a sweet treat for St. Patrick’s Day, I hope you will give these a try. They are very easy to make and are a crowd pleaser. While they are definitely sweet, the cinnamon helps to cut the sweetness a bit.
| Kerry’s Irish Potatoes | Print |
- 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.
* 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.
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