Old-Fashioned Riced Potatoes Recipe

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This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.—Gloria A. Warczak, Cedarburg, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 each: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 40mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 2g protein.


  1. 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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mimit10 User ID: 1083857 47782
Reviewed Sep. 27, 2009

"I spent Summers with my Aunt and she always riced them. I have a ricer-need to get it out.Did not know stores still sell them."

cwbuff User ID: 441425 24180
Reviewed Sep. 27, 2009

"These potatoes are light and fluffy as a cloud! Much lighter than mashed. I had to buy a potato ricer at a dept store, though, but it was worth it as it made short, easy work of the ricing. I love potatoes, any way they're made, but this is the first time I've seen this way. Everyone should try this - you'll never go back to mashed!"

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