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Creamed Potatoes

A dish of mashed potatoes flavored with butter, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Creamed Potatoes

Ingredients

Directions

Make the mash

  1. Peel and boil the potatoes until perfectly done.

  2. Remove one potato at a time from the saucepan, which should remain on the fire.

  3. Mash the potato until fine.

Finish and serve

  1. Add salt, butter, and milk to the mashed potato.

  2. Stir rapidly for 10 to 15 minutes.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White mealy potatoes
Their starch gives the dish a light, fluffy body when mashed.
Butter
Adds fat and richness, softening the mash and carrying flavour.
Rich milk
Adds moisture and creaminess, loosening the mash into a smooth texture.

The step that matters

Stir rapidly for 10 to 15 minutes. Vigorous stirring of mashed potato works the starch and keeps the mash smooth and creamy. Stirring gently or too little leaves the texture lumpy and loose.

“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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