Old-Fashioned Riced Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Yield: 8-10 servings.
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