Potato Snow
Ingredients
Directions
Prepare
Choose white potatoes free from spots.
Boil the potatoes in their skins with salt and water until tender.
Dry and peel
Drain and dry the potatoes thoroughly by the fire.
Peel the potatoes.
Sieve and serve
Place a hot dish before the fire.
Rub the potatoes through a coarse sieve onto the 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
- White potatoes
- Starch gives the cooked flesh its light, fluffy texture when pushed through a sieve.
The step that matters
Drain and dry the potatoes thoroughly by the fire.. Excess water left in the potatoes makes the sieved result wet and gluey, because moisture binds the starch into a paste. Drying them thoroughly lets surface moisture evaporate so the strands stay light and separate.
“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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