Ricci's Potatoes

Ricci's Potatoes


"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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2 d 1 h 40 m servings 491 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 4
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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 fo...

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.

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, ...

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 t...

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