Potato Snow
Ingredients
Directions
Prepare the potatoes
Choose white potatoes free from spots.
Boil the potatoes in their skins with salt and water until tender, about 40 to 50 minutes.
Drain and dry the potatoes thoroughly by the fire, then peel them.
Serve
Place a hot dish before the fire.
Rub the potatoes through a coarse sieve onto the dish without touching them afterwards to keep the flakes intact.
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
- White potatoes
- Their starch forms the light, fluffy, snow-like flakes when pushed through a sieve.
The step that matters
Rub the potatoes through a coarse sieve without touching them afterwards. Potatoes must be dry and hot so the starch cells separate into fine flakes rather than turning gluey. Moisture makes them pasty, and handling or pressing again compacts the flakes, so they lose their snowy texture.
“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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