Potato Snow
Ingredients
Directions
Prepare
Choose large white potatoes, free from spots.
Boil the potatoes in their skin with salt and water until tender.
Drain and dry the potatoes thoroughly by the fire.
Peel the potatoes.
Serve
Place a hot dish before the fire.
Rub the potatoes through a coarse sieve onto the hot dish without touching them afterwards.
Serve as hot as possible.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Large white potatoes
- Form the entire dish, so their starch and texture create the light, snowy result.
The step that matters
Rub the potatoes through a coarse sieve without touching them afterwards. Pressing the hot, cooked potato through a sieve breaks it into fine strands without overworking it. Handling it again after sieving would compact the starch and make it gluey instead of light and fluffy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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