Riced Potatoes
Break up well-boiled dry potatoes with a fork, dredge with salt and pepper, and press through a sieve or a so-called “ricer” into a hot serving dish.
Riced Potato Fritters
Boil 6 large potatoes, press them through a sieve, and add 3 lightly beaten eggs, 2 teaspoons of flour creamed with 1 tablespoon of butter, 1 teaspoon of salt, and 2 cups of milk. Beat well together, and drop from a large spoon into deep, hot fat; they will rise to the top a light brown when done. Chopped chives or chopped parsley may be added to the mixture if desired.