Ricci's Potatoes Recipe - Allrecipes.com
Ricci's Potatoes Recipe
  • READY IN 2+ days

Ricci's Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    2 days 1 hr 40 mins

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 More Reviews

Feb 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.

 
Apr 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.

 

5 Ratings

Dec 03, 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!)

 
Apr 24, 2011

I made this today for Easter and everyone loved it. I didn't have time to make it ahead as directed. I cooked the potatoes last night and refrigerated overnight. In the morning I thinly sliced them on a hand grader instead of grating to get a texture closer to scalloped potatoes, and left the skin on because we like them. I mixed as directed except I used dehydrated onions instead of fresh. I refrigerated them about 6 hours before baking. I tasted them before cooking and they reminded me of potato salad. I wasn't sure how they would be. At the last minute I decided to dice and mix in about 10 slices of land o lakes white american cheese before baking. I don't think it needed the cheese but it was DELICIOUS Thanks Ricci, whoever you are (= I will be uploading my pic soon

 

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Nutrition

  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 33.7 g
  • 52%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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