Potato Snow
Ingredients
Directions
Prepare the potatoes
Choose large white potatoes free from spots.
Boil the potatoes in their skin in salted water until perfectly tender.
Drain and dry the potatoes thoroughly by the fire, then peel them.
Sieve and serve
Place a hot dish before the fire.
Rub the potatoes through a coarse sieve onto the hot dish without touching them afterward.
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
- Their starch breaks down into light, fluffy strands when pushed through a sieve.
- Coarse sea salt
- Seasons the cooking water so the potatoes are flavoured from within as they boil.
The step that matters
Drying the potatoes thoroughly after boiling. Excess surface water makes the purée wet and heavy. Drying the potatoes by the fire lets moisture evaporate so the sieved potato stays 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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