I think part of what attracted me to Vermont was the familiar lush greens of my ancestors’ Ireland. Upon relocating to the Green Mountains however, I discovered little, if any, acknowledgment of the sacred holiday for Irish descendants. Thus I was forced to transport an unusual Saint Patty’s tradition from Philadelphia:
The Irish Potato (see recipe below.)
These are an item that appear–everywhere–ad nauseum–on March 17 on this side of the Atlantic. They’re not a vegetable at all, but an excuse to eat icing without cake.I’d always hated them, until I moved to Vermont and needed to find a way to put some Irish deep into the hearts of my community.
“Irish Potatoes” are now an epic tradition in our local elementary school as my own boys have shared them with their classmates and teachers each March 17th for the past 13 years.
Here’s the recipe if you need a little extra Irish in your life too~
Kelly’s Irish Potatoes
Ingredients:
1-2 lb of powdered sugar
1 stick of softened butter
8 oz of cream cheese (traditional works best for “sticking” purposes)
Up to 1 lb of shredded coc0nut (optional, but if you don’t use it, you’ll need more sugar!)
1 1/2 tsp of vanilla
1/2 tsp of salt
This Vermont Life 
I remember learning to make them with my grandmother when we were in high school. I didn’t have the recipe Thank you
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