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Dec 012014

Riced Spuds

I hope everyone had a wonderful Thanksgiving! Although quiet here and not up to the huge dinner I usually prepare, there was still plenty to stuff husband and myself with and a few left-overs. Did have a couple of mishaps, well not too bad that is. Husband’s turnip greens ended up in the trash because of a bad ham hock I had in the freezer, that won’t happen again I assure you! The other not so bad thing was that I never opened my cranberry sauce and really didn’t miss it as my plate over-floweth!! My sister up in N.Y. forgot to take the stuffing out of the turkey and didn’t realize it until her husband said he had missed it, OOOPS! More for later Pat….

This ricer is dated 1887 and made by...Silver&Co.N.Y.

This ricer is dated 1887 and made by…Silver&Co.N.Y.

Well by the title, I’m sure you  realized that I fell into the riced potato thing this year that was everywhere you looked, internet, newspapers, magazines, etc. I am the proud owner of 2 ricers that hang in my kitchen collecting dust, no more!!!! Reading the recipes brought back memories of my mom preparing her potatoes that way when I was very, very young inspiring me to buy my antique ones at flea markets, just for the nostalgia factor. Younger people who see them hanging in my kitchen always ask what they are and if I use them; the answer to that used to always be no and now that will change as I have never had better mashed potatoes in my life, honest! It was Thanksgiving morn that Kenny approached me with fixing the potatoes that way and little did he know, it was already on my agenda. I followed one recipe that was in our newspaper and it was the lightest, fluffiest potatoes that ever crossed our lips. It did involve a couple of extra steps and maybe next time I’ll try cutting them down a bit but this is how we made them:

ricer,skins and mashed tatters 008

Yep! That’s the way they come out using my other old ricer.


Riced Spuds
  • 2 large baking potatoes (do not use red potatoes for this recipe)
  • Warm milk, about ⅓ to ½ cup per 2 potatoes
  • Butter at room temperature, about 3 tablespoons for two potatoes
  • Salt and pepper to taste
  • You can add anything that you usually use for mashed potatoes, this was just the basic recipe and next time, I have to add my sour cream and chives to the mix!
  1. Steam potatoes over boiling water until partially soft; drain and let cool.
  2. Finish steaming potatoes until softened.
  3. Add cooked potatoes to your ricer and prepare as many as your ricer will allow.
  4. Add softened butter to the warmed milk and lightly toss with a fork to combine.


Hope you enjoy as much as we did. So dust off those old ricers because they still work or go buy a new one and start ricing…………And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe!

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