Riced Potatoes
From Twenty lessons in domestic science, 1916
Very nice when pressed directly into individual side dishes or shallow ramekins which have been heated.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 40. The excerpt below is the record exactly as published.
Riced Potatoes This is an excellent variation from plain boiled or from mashed potatoes. Cook same as for mashed potatoes. When ready dip the ricer in boiling water, fill with potatoes and press through ricer into hot tureen, shake seasoning of salt and pepper over them, dot with bits of butter
Cook this with the app: pantry check, scaling, and the assistant.