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Ricci's Potatoes

Ricci's Potatoes

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    2 d 1 h 40 m
mar

mar

A terrific alternative to tired mashed potatoes for holiday meals. This dish must be started two days before serving but on the day of your meal, all you have to do is pop it in the oven. I don't know who Ricci is but this came through my family in Syracuse.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Two days before serving, boil potatoes whole, with skins, until tender, about 25 minutes. When you can insert a fork and remove it easily, they are done. Drain, and refrigerate.
  2. The day before serving, peel and grate the potatoes. I like to use a food processor with grating attachment. Place the potatoes into a large bowl and toss gently with melted butter, half-and-half, onion, salt and pepper. Cover and refrigerate.
  3. The day of the meal, preheat the oven to 350 degrees F (175 degrees C). Bake for 1 hour, uncovered. You may broil for a minute at the end to brown the top if you like.
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Reviews

RWITHUM
14

RWITHUM

2/12/2006

Easy to do and NOT necessary to prepare in advance. I left out the onions as my girls would not like them. Turning on the broiler the last five to ten minutes put the burn on top we all fight for. Great potato flavor.

alissaz
7

alissaz

4/17/2006

These really were a good alternative to regular mashed potatoes. I halved the recipe and had more than enough for my 4-person family. I would use a little less onion next time.

MeganPie
2

MeganPie

12/3/2010

My husband called them "rich-y potaotes" on account of all the cream. They were a hit at Thanksgiving this year, I will definitely make them again. i probably didnt need to double the recipe, but more leftovers for me! Some guests thought the onion gave it a neat au gratin taste (also - I grated the onion instead of chopping it so the flavor was there without any little bits to bite into. maybe next time i'll add garlic!)

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