This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.—Gloria A. Warczak, Cedarburg, Wisconsin
- 8 medium potatoes, peeled and quartered
- 5 whole peppercorns
- 1 large bay leaf
- 1/4 teaspoon celery salt
- 1/4 teaspoon sugar
- Minced fresh parsley, optional
- Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired. Yield: 8-10 servings.
Originally published as Old-Fashioned Riced Potatoes in Taste of Home October/November 1998, p6
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