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Boiled Potatoes

Boiled potatoes served with a milk, flour, butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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 ↓

Boiled Potatoes

Ingredients

Directions

Prepare

  1. Peel old potatoes. Soak new potatoes in cold water for 1–2 hours before cooking.

  2. For new potatoes, scrape the skin off before boiling. Leave 5–6 small ones in the kettle.

Boil and drain

  1. Place potatoes in boiling water with 1 teaspoon of salt per quart.

  2. Drain the water and shake the potatoes near an open window or door.

  3. Return the potatoes to the heat for a few moments before serving.

Make the sauce

  1. Break the small potatoes with a potato masher, then add ½ pint of milk, 1 tablespoon of flour mixed with 2 ounces of butter, and ½ teaspoon of salt.

  2. Thicken the mixture and pour it over the potatoes before serving.

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. Milk + buttertop 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes
Provide the starchy body of the dish; old potatoes break down into a fluffier texture.
Milk
Adds moisture and creamy richness to the sauce that coats the potatoes.
Flour
Thickens the milk mixture into a smooth sauce as it heats.
Butter
Adds fat and richness, carrying flavour into the sauce.

The step that matters

Drain and shake the potatoes. Shaking the drained potatoes lets surface moisture evaporate, so they stay dry and fluffy rather than waterlogged. Returning them briefly to the heat drives off remaining moisture before serving.

Swap the potato

How well each one fits the dish's main ingredients (milk, flour, butter, sauce):

  1. Shallotfits about as well
  2. Potatothe original
  3. Arrowrootfits about as well
  4. Chivefits about as well

Fit is the average pairing score against milk, flour, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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