Name: Old-Fashioned Riced Potatoes
Prep 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

Open this recipe in the RecipeMuse app Open

Old-Fashioned Riced Potatoes

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

Instructions

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.