Squeezed Potatoes
Ingredients
Directions
Cook and peel
Place old potatoes in cold water and cook until soft.
Peel the potatoes quickly.
Heat over the fire for one minute.
Squeeze and serve
Wrap each potato in a soft, dry cloth until it crushes but does not break open.
Place each squeezed potato in a hot dish lined with a napkin.
Fold the corners of the napkin over the top to keep the potatoes warm.
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.
Explore the science
What each ingredient does
- Old potatoes
- Starchy flesh softens when cooked and crushes into a light, fluffy texture.
The step that matters
Squeezing the potatoes. Cooked potato starch swells and softens, so squeezing gently crushes the flesh into a fluffy mass. Squeezing too hard breaks the starch cells apart, releasing starch that turns the potato gluey and dense.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.