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Potato thickening

Potato thickening is made by mashing cooked or raw potatoes, pressing them through a purée press and stirring them into the stock. From Erken's Stor kokebok (1949), p. 367.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 367 (falt i det fri)

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About the dish

The recipe sits among the thickeners for sauces and shows that potatoes could be used instead of flour or roux.

How to make it

  1. 1

    Mash the potatoes

    Mash cooked or raw potatoes.

  2. 2

    Press

    Press the potatoes through a purée press.

  3. 3

    Stir into stock

    Stir the potato purée into the stock of the sauce, soup or stew and let it thicken the liquid.

Changes from the original

The original gives no quantities, so the ingredients are listed without amounts.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 367)~78% of the text changedremovedadded
poteter (kokte eller rå, knust). kraft (fra sausen, suppen eller stuingen som skal jevnes). Knus kokte eller rå poteter.. Press potetene gjennom en purépresse.. Rør potetmassen ut poteter, press gjennem purépresse og bland i kraften til sausen, suppen eller stuingen og la den jevne væsken. stuingen.

Note on Modernised

Ingen mengder oppgis i originalen, så ingredienslisten er uten mål. «Purépresse» er beholdt.

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Frequently asked questions

What is potato thickening used for?
To thicken the stock in sauces, soups and stews, according to Erken.
Must the potatoes be cooked?
No, the text says cooked or raw potatoes.

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