Put a spin on the traditional sides at your Thanksgiving day feast with these light and fluffy old-fashioned riced potatoes.
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Easy Old-Fashioned Riced Potatoes
You might be asking me, Jen, “what in the heck are riced potatoes?” And until I met my husband, I would have asked the same question. In fact, I had never heard of such a thing, let alone eaten them. But, as strange as they might sound, I’m here to tell you that these potatoes are melt in your mouth ah-mazing!
What are Riced Potatoes?
Quite simply, riced potatoes are cooked potatoes pressed through a kitchen tool called a potato ricer. This tool creates rice-sized pieces of potato (hence the name). Through the ricing process, air is added to the potatoes, making them extra light and fluffy.
Family Traditions
I was first introduced to this new-fangled type of spud over 15 years ago, But, riced potatoes have been a holiday staple in my husband Kirk’s family for much longer than that. I discovered that the tradition began with his great grandparents, Niels and Marie, when they immigrated to the United States from Denmark in the early 1900s. They met and married in Racine, Wisconsin before eventually settling in Nebraska to homestead and raise a family. Like many immigrants, Niels and Marie brought many of their favorite foods and traditions with them to their new home, including riced potatoes. That means this dish has been served at Svendsen family Thanksgiving celebrations for more than 100 years! Now, we carry on the tradition each year by including them as part of our own holiday meal.
Ingredients for Easy Old-Fashioned Riced Potatoes
- 8 medium potatoes, peeled and cut into quarters
- Salt and pepper to taste
Instructions for Easy Old-Fashioned Riced Potatoes
It doesn’t get much easier than this recipe for these old-fashioned riced potatoes. To begin, add water to a large pot or dutch oven. Place on the stove over medium-high heat and bring to a boil.
While the water comes to a boil, wash, peel, and cut the potatoes into quarters. Potatoes with a higher starch content like Russets or Yukon Golds are the best, but any kind of potato is fine.
Carefully add the potatoes to the boiling water and cover the pot with a lid. Reduce the heat to medium and cook the potatoes for about 20 minutes or until they are tender.
Drain the water and return the potatoes to the pan. Remove from the heat and set aside to cool for 5-10 minutes. When the potatoes are cool, spoon them into the potato ricer and press into a serving bowl.
Season with salt and pepper to taste and serve with butter or gravy as desired. The ricing takes a little bit of extra time, but it is worth it!
Does your family have that one food that has become a holiday tradition? Let me know and leave your favorite recipe below in the comments.
P.s. If you need more ideas for your holiday meal, be sure to check out all of my best recipes [HERE].
Recipe for Easy Old-Fashioned Riced Potatoes
Easy Old-Fashioned Riced Potatoes
Ingredients
- 8 medium potatoes (washed, peeled, and cut into quarters)
- Salt and pepper to taste
Instructions
- Add water to a large pot or dutch oven. Place on the stove over medium-high heat and bring to a boil.
- While the water comes to a boil, wash, peel, and cut the potatoes into quarters.
- Add the potatoes to the boiling water and cover the pot with a lid. Reduce the heat to medium and cook the potatoes for about 20 minutes or until they are tender.
- Drain the water and return the potatoes to the pan. Remove from the heat and set aside to cool for 5-10 minutes. When the potatoes are cool, spoon them into the potato ricer and press into a serving bowl.
- Season with salt and pepper to taste and serve with butter or gravy as desired
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How many potatoes do I need to cook to get 5 cups of riced potatoes?
To be honest, I don’t ever measure out my riced potatoes. When I make them, I typically plan on 1-2 medium/large potatoes for our 4-person family knowing that we may have some leftovers (which we love!)
For mashed potatoes, about 2 medium potatoes equal 1 cup. Since riced potatoes aren’t as dense, I would roughly estimate about 1 to 1 1/2 potatoes to equal 1 cup.
I hope that helps! And if you measure yours out, I’d love to know what you find out.
Hi, I’ve known riced potatoes since I was a kid.
Mom was a New Englander and they served super nice holidays time meals and riced potatoes were there.
I’m now 87 so I could say maybe since I was 2 they’ve been there.
Thanks for this delicious recipe.
Thank you so much for stopping by to share. What a special memory. It’s so fun to know these are a tradition for others too. I had never had them before I met my husband, but now they are a staple on our Thanksgiving table every year.
Would I be able to make a day ahead for like Thanksgiving?
Thank you Veronica
Hi Veronica,
Yes, you can make this in advance and then gently reheat them the next day. We always have leftovers and they usually last for 2-3 days in the fridge and still taste great.
if serving next day , do the riced potatoes stay fluffy like pictured?
do they ever get gummy?
Hi Pamela, we make these for Thanksgiving every year and there are always lefovers. They keep great in the fridge in a covered food storage container and do not get gummy.