Old-Fashioned Riced Potatoes

Name: Old-Fashioned Riced Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 8-10 servings.
Ingredients: 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

This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.—Gloria A. Warczak, Cedarburg, Wisconsin

Ingredients

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

Directions

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.

Nutrition Facts

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

Originally published as Old-Fashioned Riced Potatoes in Taste of Home October/November 1998

Reviews

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Average Rating:

mimit10

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

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!