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Old-Fashioned Riced Potatoes

 Old-Fashioned Riced Potatoes
This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.—Gloria A. Warczak, Cedarburg, Wisconsin
8-10 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 40 mg sodium, 23 g carbohydrate, 2 g fiber, 2 g protein.