Riced Potatoes
Ingredients
Directions
Boil the potatoes until tender.
Heat a colander.
Mash the potatoes in the pot they were boiled in.
Taste and add salt if needed.
Heat the serving dish.
Place the hot colander over the hot dish and stir the potatoes through with a wooden spoon.
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.
Explore the science
What each ingredient does
- Potatoes
- Their starch softens when boiled and forms a light, fluffy mash when broken up.
The step that matters
Stirring the potatoes through the colander. Working potatoes too vigorously releases more starch, which can make the mash gluey and dense. Stir gently, just until evenly combined and smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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