Name: Potato Fondant
Yield: Yield: Approximately 6 Pounds of Fondant.
Ingredients: 4 egg whites; 1 pound white potatoes, cooked and mashed (2 cups); Oil of bitter almond (optional); 5 pounds confectioners’ sugar (about 20 cups)

Preparation info

Yield: Approximately
6 Pounds
of Fondant.

Difficulty
Medium

Appears in

The Christmas Cook

By William Woys Weaver

Published 1990

About

If you intend to sculpt fruits or other figures in imitation of marzipan, it is pointless to make a smaller quantity than that given here. If you want to use the fondant as a filling for small bonbons, reduce the recipe by half.

Ingredients

1 pound white potatoes, cooked and mashed (2 cups)
4 egg whites
5 pounds

Method

After the potatoes are pared, it is best to steam them until soft rather than boil them. This will reduce excess moisture. Force the potatoes through a sieve, colander, or potato ricer, then measure out 2 cups. For each ½ cup<