For this purpose use potatoes that are very white, mealy, and
smooth. Boil them very carefully, and when they are done, peel
them, pour off the water, and set them on a trivet before the fire
till they are quite dry and powdery. Then rub them through a
coarse wire sieve into the dish on which they are to go to table.
Do not disturb the heap of potatoes before it is served up, or the
flakes will fall and it will flatten. This preparation looks well;
but many think that it renders the potato insipid.