Riced Potatoes with Parsley

Assemble these supplies:

2 large baking potatoes, preferably Idaho (about PA pounds total weight)

Salt and freshly ground pepper

2 tablespoons minced fresh parsley

1 tablespoon chopped pimiento

Steps in preparation:

1.Peel potatoes and cut in thirds. In medium-size saucepan, cover potatoes with 2 inches of cold water. Cover pan and bring to a boil over high heat.

2.Reduce heat to moderate and boil potatoes just until tender, 15 to 20 minutes. Drain thoroughly in colander and, off heat, return to saucepan to dry, 1 to 2 minutes.

3.With ricer, rice potatoes directly into medium-size bowl. Or, using potato masher, mash potatoes. Season with salt and pepper to taste, and sprinkle with parsley and pimiento. Divide among individual dinner plates.