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Creamed Potatoes

Cremed Potatoes is a dish of boiled potatoes coated with a cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,481 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Creamed Potatoes

Ingredients

Directions

Prepare

  1. Cut cold boiled potatoes into cubes or thin slices.

Make the sauce

  1. Make a cream sauce in a double boiler.

  2. Season the sauce well.

Serve

  1. Pour the cream sauce over the potatoes and serve.

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. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Cold boiled potatoes
Provide the starchy base that holds the cream sauce and gives the dish its body.
Cream
Adds richness and a smooth, silky texture to the sauce coating the potatoes.

The step that matters

Make the cream sauce in a double boiler. A double boiler heats the cream gently and indirectly, so it thickens smoothly without scorching or curdling. Direct high heat can make cream separate or stick to the pan.

“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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