Potato Snow
Ingredients
Directions
Prepare
Choose white potatoes free from spots.
Cook and dry
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.
Serve
Peel the potatoes and rub them through a coarse sieve onto a hot dish.
Do not touch the flakes 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
- Their starch breaks into dry, light flakes when cooked and pressed through a sieve, giving the snow its texture.
The step that matters
Drying the potatoes thoroughly. Surface and internal water left in the potatoes makes the sieved flakes wet and dense rather than light and dry. Drying by the fire evaporates that moisture before the potatoes are peeled and pressed.
“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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