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Old Fashion Riced Potatoes Recipe

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This recipe for Old Fashion Riced Potatoes is from Home on the Range Generational Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
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, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired. Yield: 8-10 servings.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
These potatoes are light and fluffy as a cloud! Much lighter than mashed. You can buy a potato ricer at a dept store. It is worth it as it makes short, easy work of the ricing. Everyone should try this - you'll never go back to mashed!

 

 

 

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