- 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.
Reviews for Old-Fashioned Riced Potatoes
"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."
"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!"