Irish Potato Confection Balls Recipes

Steps:

• Combine potatoes and water to cover in a saucepot, over medium heat. Bring to a
• boil and simmer until potatoes are tender. Drain well and mash until smooth.
• Add 2 tablespoons butter, sour cream, salt, white pepper, egg, scallions, and
• minced parsley, mix well. Shape into 2-inch diameter balls (2 per portion).
• Cover and chill for 2-24 hours. Place into an ungreased baking pan. Brush with
• melted butter and sprinkle with parmesan cheese. Bake 375 degrees for 15-20
• minutes, until browned lightly. Arrange onto a serving platter. Garnish with
• parsley sprigs. Serve hot.

Steps:

• Place softened butter in a large bowl. Add confectioners' sugar, coconut, corn syrup, and vanilla extract; mix using your hands until combined. Knead until it holds together but is not too sticky, adding more sugar and coconut, if needed.
• Place cinnamon on a plate. Form the mixture into small, round balls and roll in the cinnamon until coated and they look like tiny potatoes.

Steps:

• NOTE: Be sure to use regular cream cheese, not whipped or reduced fat type.
• In a large bowl, cream together the butter and cream cheese.
• Add vanilla and confectioners' sugar.
• Beat until mixture forms a ball.
• Stir in coconut with a spoon.
• Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.
• Place cinnamon in a shallow dish and roll the balls in it.
• Place the balls on a cookie sheet and chill for about 1 hour or until firm.
• If you prefer "dirtier potatoes" roll the candy a second time after they have chilled.
• Alternatively dip in melted chocolate for Easter eggs.

Steps:

• In a medium bowl, beat the cream cheese and softened butter together until smooth. 2. Add the vanilla. Slowly add the confectioners sugar, beating well to mix with every addition. 3. Add the coconut (you may need to lower the mixer speed to blend the coconut into the mixture evenly). 4. Chill mixture for 30 minutes. 5. Roll the mixture in balls, then mold each ball to resemble a potato shape. 6. Roll balls in cinnamon (and cocoa if using). 7. Place the "potato" on a cookie sheet lined with foil. Chill for an additional 30 minutes, then enjoy!

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.