Irish Potatoes: What Are They And How Do You Make Them?

Irish potatoes might conjure images of a starchy side for many Americans, but in Pennsylvania, we think of a sweet coconut treat.

Irish potatoes are a Keystone State — and the Philadelphia area specifically — specialty candy, not to be confused with actual potatoes.

The traditional Irish potato candy is generally made with concoction of coconut, powdered sugar, and cream cheese. Those ingredients are combined into a ball that's then rolled in ground cinnamon. (We've included some recipes for the confectionary-minded folks to try out below.)

According to Eater.com, Irish potatoes trace roots back to the 1800s and were not a product of Ireland proper.

"I suspect the Irish themselves would have been more reverent of the potato than to give a candy this name," Regina Sexton, Irish food historian and history professor at the University of Cork, Ireland told Eater.com.

Dave Lamparelli, founder of Oh Ryan’s candy company, told Philly.com most Americans outside of the Philly-area are in the dark on Irish potatoes.

"Irish potatoes are kind of like the Mummers," he told the outlet. "Once you go to New York or Pittsburgh or Washington, they have no clue what they are."

Want to give these seasonal treats a shot? Check out some recipes below:

AllRecipes.com

Ingredients

• 1/4 cup butter, softened
• 1/2 (8 ounce) package cream cheese
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 1/2 cups flaked coconut
• 1 tablespoon ground cinnamon

Directions

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

TheKitchn.com

Ingredients

• 4 ounces cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 pound powdered sugar (4 cups)
• 7 ounces flaked, sweetened coconut (2 2/3 cups), preferably angel flake
• 1 1/2 tablespoons ground cinnamon

Directions

1. Place the cream cheese, butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and smooth, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the beater with a rubber spatula.
2. Return the mixer to low speed and gradually add the powdered sugar. When all the powdered sugar is incorporated, increase the speed to medium and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides again. Add the coconut and beat on low speed until incorporated.
3. Line a baking sheet with aluminum foil or parchment paper if desired for easy cleanup. Scoop the coconut mixture out by level tablespoons onto the baking sheet, spacing them close together but not touching. Repeat until all the mixture is used up. Refrigerate for 30 minutes for the mixture to set.
4. Place the cinnamon in a small bowl. Using your hands, roll 1 of the pieces into a slightly oblong potato shape. Roll in the cinnamon to completely coat, then place back on the baking sheet. Repeat with the remaining pieces.

PlantPowerCouple.com (vegan recipe)

Ingredients

• 4 oz. vegan cream cheese
• 1/4 cup coconut oil (measured solid)*
• 1 16-oz bag organic powdered sugar
• 1 tsp vanilla extract
• 2.5 cups unsweetened shredded coconut
• 2 Tbsp ground cinnamon

*For this recipe, you want to measure your coconut oil when it's in solid form. If your coconut oil is liquid, stick it in the fridge for 15-20 minutes until it hardens up. You can use either refined or unrefined coconut oil for this recipe, but unrefined will add extra coconut flavor.

Directions

1. Place a large mixing bowl in the fridge or freezer to chill and get your hand mixer ready.
2. Cream together the cream cheese, coconut oil, and vanilla extract until fully combined.
3. Slowly add the powdered sugar in 3-4 batches and beat with the hand mixer in between each addition until a large ball forms. Stir in your shredded coconut until fully incorporated.
4. Next, add your cinnamon to a shallow dish (like a pie dish or any plate, really). Use a small ice cream scoop (or your hands) to scoop out 1.5 - 2 Tbsp of the mixture and form it into a ball. Roll each ball in the cinnamon, coating it completely. The cinnamon coating and white insides are what make these beauties look like little potatoes.
5. Line your Irish potatoes on a baking sheet and allow them to chill in the fridge for about an hour.

GeniusKitchen.com

Ingredients

• 1⁄4 cup softened butter
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (16 ounce) package confectioners' sugar
• 7 ounces sweetened flaked coconut (2 1/2 cups)
• 1 tablespoon ground cinnamon

Directions

NOTE: Be sure to use regular cream cheese, not whipped or reduced fat type.

1. In a large bowl, cream together the butter and cream cheese.
2. Add vanilla and confectioners' sugar.
3. Beat until mixture forms a ball.
4. Stir in coconut with a spoon.
5. Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.
6. Place cinnamon in a shallow dish and roll the balls in it.
7. Place the balls on a cookie sheet and chill for about 1 hour or until firm.
8. If you prefer "dirtier potatoes" roll the candy a second time after they have chilled.
9. Alternatively dip in melted chocolate for Easter eggs.

If you're unsure about these unique treats, check out this Irish potato taste test video below: