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Old-Fashioned Riced Potatoes

5 | 1 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Gloria Warczak, Cedarburg, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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

TEST KITCHEN APPROVED

Old-Fashioned Riced Potatoes

5 | 1 Reviews Add your review
Yield:10 servings
Prep:30 min
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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
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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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