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Email to Kenneth W. 'Grandpa' Scott      

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    Riced Potatoes


    Source of Recipe


    Ken

    Recipe Introduction


    This is a great dish to include with any holiday meal. I love this and so will you.

    List of 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)

    Recipe



    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. Yields 8 to 10 servings.

 

 

 

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