One Potato, Two Potato, Three . . .
In this case, we’ll use four . . . Yukon Gold potatoes to produce the yummiest, creamiest potatoes ever.
I’m talking about riced potatoes, a variation of mashed potatoes.
Simple name, simpler technique . . . making this tarted up, (loaded with butter and cream) riced potato recipe a worthy addition to your culinary bag of tricks.