Potato Snow
Ingredients
Directions
Prepare
Boil or steam the potatoes until tender.
Drain the potatoes and let them sit by the fire until they fall apart.
Prepare a hot dish and a hot wire sieve.
Serve
Rub the potatoes through the sieve into a tureen without disturbing the mass.
Serve immediately, optionally browning the surface by placing it before the fire for 2-3 minutes.
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
- Potatoes
- Their starch swells and sets into a soft, fluffy body when cooked and mashed.
The step that matters
Rub the potatoes through the sieve without disturbing the mass. Pressing gently through a hot sieve keeps the cooked starch cells intact. Vigorous beating or overworking releases excess starch, which turns the mash 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.
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