Old-Fashioned Riced Potatoes

Name: Old-Fashioned Riced Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 10 servings.

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

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.

Nutrition Facts

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