Irish Potatoes

INGREDIENTS:

• 4 ounces cream cheese, at room temperature

• 1/2 stick unsalted butter, at room temperature

• 1.5 teaspoons vanilla/bourbon extract

• 1 teaspoon salt

• 1 pound powdered sugar

• 4 ounces flaked, sweetened coconut

• 3 ounces flaked unsweetened

• Ground cinnamon for coating 

BEER PAIRING:

Troegs Mad Elf

Style: ALE BREWED WITH HONEY AND CHERRIES

Abv: 11%

Around this time you will start to see these little pieces of candy pop up in the Philadelphia. Here we have the Irish potato. These candies a little mounds of sugary, fatty , coconut goodness are addicting

Some candy makers say the origin of Irish potatoes came from a notice law between Valentine’s Day and Easter making St. Patrick’s Day an opportunity for candy makers to produce another product.

The Process

Stovetop

Equipment:

1. Mixer

2. Measuring tools

Steps:

• Add butter, cream cheese and half of the powdered sugar to the mixing bowl. Mix on low until incorporated.

• Add in salt and mix.

• Slowly add the remaining powdered sugar while mixer is on low.

• Mix until incorporated.

• Take mixture out of the dough and knead until all the powdered sugar is incorporated.

Potatoes: Frying

Equipment:

1. Baking Sheet

2. Parchment Paper

3. Collander

4. Rubber gloves (optional)

Steps:

• Line baking sheet with parchment paper

• Grab about a gumball sized pinch and roll it into a ball with your hands. Then roll cylindrically on the bias until it resembles a potato shape.

• Place on baking sheet and repeat the shaping process until all dough is used.

• Line your colander with cheese cloth and add in cinnamon.

• Shake colander over the candies until they are fully coated.