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Old-Fashioned Riced Potatoes

This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.—Gloria A. Warczak, Cedarburg, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8-10 servings


  • 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


  • 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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  • mimit10
    Sep 27, 2009

    I spent Summers with my Aunt and she always riced them. I have a ricer-need to get it out.Did not know stores still sell them.

  • cwbuff
    Sep 27, 2009

    These potatoes are light and fluffy as a cloud! Much lighter than mashed. I had to buy a potato ricer at a dept store, though, but it was worth it as it made short, easy work of the ricing. I love potatoes, any way they're made, but this is the first time I've seen this way. Everyone should try this - you'll never go back to mashed!