South Jersey Dining Guide

The Best Irish Potatoes Ever
Mary McCann - Moorestown
Handed down by a sweet Irish Aunt Martha by word of mouth.

1 to 2 lb. Confectioners (10X) sugar
1 bag coconut (14 oz)
5 tbsp. soft butter (1/2 stick)
4 oz. cream cheese
1 tsp. vanilla
1 to 2 tbsp. milk

Mix together butter and cream cheese. Add vanilla and 1 tbsp. milk. Gradually add 10X sugar. (Use about 1 1/2 boxes). Add coconut.
The consistency of the mix is important. You don't want it too wet or the Irish Potatoes will be soggy. You don't want it too dry of they will be more like hockey pucks.

Coat hands well with 10X sugar and form small balls. Place on wax paper until you have used all the mix. (Let them dry a little). Then start with first-rolled balls and place in baggie with a fair amount of cinnamon. Shake gently and place back on wax paper. Continue coating with cinnamon until all are done. Place in airtight container--not touching. (Use wax paper to layer or balls will get damp and stick together).

They say that "Luck is being Irish", but after you've had one of these, Luck is knowing whoever makes them.

May good St.Patrick watch over you always.

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