Irish Potatoes

Name: Tree McCann

Title: Chef Educator


1 ea. Large potato, cooked, mashed and cooled

½ C. Unsalted butter, softened

¼ tsp. Salt

1 tsp. Pure vanilla

1 lb. Fine powdered sugar, sifted

½ lb. Fondant (cooked icing)

2 C. Sweetened flaked coconut


Method of Preparation:

  1. Add all ingredients, except cinnamon, to the potato.
  2. Adjust to your personal preference and chill thoroughly.
  3. Shape into little potato shapes.
  4. Roll in cinnamon and mark with the end of a paring knife to look like the eyes or texture of a potato.
  5. Store in the refrigerator. Take out ½-hour before serving.