Ingredients
8 medium potatoes, peeled and quartered5 whole peppercorns1 large bay leaf1/4 teaspoon celery salt1/4 teaspoon sugarMinced fresh parsley, optional
Preparation
Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired.
