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Old-Fashioned Riced Potatoes

Total Time

Prep/Total Time: 30 min.

Makes

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.

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