Irish Potato Candy Recipe 445 Recipes

IRISH POTATO CANDY

Steps:

• Add powdered sugar 1/2 cup at a time to the softened cream cheese and mix thoroughly.
• Stir in vanilla.
• Add butter and mix.
• Use a spoon or spatula and fold in the coconut.
• Place cinnamon in a shallow bowl.
• Shape coconut mixture into roughly shaped 1 inch balls.
• Roll in cinnamon.
• Place each "potato" on parchment paper or a plate.
• Chill in the fridge for 1/2 hour or more before serving.

IRISH POTATO CANDY

Steps:

• In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

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.

POTATO CANDY

Steps:

• Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
• Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

IRISH POTATO CANDY

Steps:

• Combine mashed potatoes and vanilla.
• Adding one cup at a time, blend in enough confectioners' sugar to form stiff, non-sticky dough. (Just how much sugar is needed will depend on moisture of potatoes. Baked potatoes tend to be drier than boiled; leftovers tend to be drier than fresh.)
• Working with about 1 teaspoon of mixture for each candy, shape into small irregular spheres (like new potatoes) and set out on wax paper to dry slightly before coating.
• Toss candies a few at a time, in a plastic bag with ground cinnamon.
• Shake off excess cinnamon.
• Store candies in cool place or refrigerate.