Tucked into my memories, still just within reach, I am sitting in the kitchen of my first house helping my mom roll “Irish Potatoes”… and helping myself to several in the process. I would later eat so many that I would vomit everywhere, as my four year-old self probably did not understand what could possibly have be meant by “too much of a good thing.”
Though I am not sure I could trust myself to have just one (or five), my memories of St. Patrick’s Day growing up in Philadelphia are dotted with the sugary goodness of “Irish Potatoes.” I’m not sure if they are a regional thing (utilizing Philadelphia cream cheese), but I have not have one since the family moved from the Philadelphia area to Maryland– though it could simply be that as teenagers, the homeroom was not still a place to cut up shamrocks and celebrate the Americanized secular version of an Irish Catholic holiday.
- 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