Riced Potatoes
Ingredients
Directions
Pare and boil the potatoes until tender.
Mash the potatoes and season with coarse sea salt.
Rub the mashed potatoes through a hot colander using a wooden spoon.
Place the riced potatoes in a low oven to heat, but do not brown.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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