Ok, so these “potatoes” are actually not grown. They’re not even actually potatoes. They just kinda look like them. Mini potato lookalikes, that taste nothing like their larger counterpart. Nope, there is really nothing potato-like about Irish Potatoes other than an odd bumpy oval-ish shape and a brown coloring (which on the Irish Potato, is cinnamon, not skin).
Irish Potatoes are actually very similar in ingredients and method of production to buttercream icing. Both involve creaming together butter and confectioner’s sugar, but Irish Potatoes also include a bit of cream cheese and some coconut. Two of my favorite things.
They are also a stiffer consistency then the buttercream icing you’d want to use on your cake. They need to be, so they can be rolled into the classic potato shape they’re named for.
As I mentioned before, once they’re shaped, they are rolled in a bowl of cinnamon, and completely coated.
Finally, they are put in the fridge to set (about an hour or so should do the trick).
As far as actual recipe goes, I used a traditional Irish Potato recipe that I’ve had floating around for a few years and have used in the past with much success. It went a little something like this:
Irish Potato Candy.
What you’ll need:
1/4 cup butter (softened)
4 oz cream cheese (about half a package)
1 tsp vanilla
4 cups confectioners’ sugar
2 1/2 cups coconut
cinnamon for coating
What you’ll do:
In a large mixing bowl, cream together the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar, and beat until fluffy and icing-like. Add the coconut, and beat until well-blended. Roll into walnut-sized potato-shaped ovals. Roll each in a small bowl of cinnamon, until completely covered. Chill for about an hour. Eat and enjoy!