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Dessert

White Potato Pudding

A baked pudding made with butter, sugar, eggs, mashed potatoes, cream, spices, rose water, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

White Potato Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. Line your baking plates with pastry.

Make the filling

  1. In a bowl, cream together the butter and sugar.

  2. Add the eggs one at a time, mixing well after each addition.

  3. Incorporate the mashed potatoes, cream, and salt into the mixture.

  4. Stir in the rose water, brandy, nutmeg, and cinnamon.

Bake and serve

  1. Pour the mixture into the lined plates and bake until set.

  2. Once done, let cool, then transfer to serving plates and sift white sugar over the top.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Butter + potatotop 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

Butter
Creams with sugar to build a light, rich texture and fat content.
Sugar
Sweetens the filling and helps cream the butter into a smooth base.
Eggs
Add structure and help the filling set when baked.
Potatoes
Provide body and moisture to the filling.
Cream
Adds moisture and richness to the filling.

The step that matters

Bake until set. Baking only until the eggs have set keeps the custard-like filling tender. Overbaking causes the egg proteins to tighten too much, making the texture dry and grainy.

Swap the potato

How well each one fits the dish's main ingredients (butter, sugar, egg, cream, rose, brandy, nutmeg):

  1. Sweet potatofits about as well
  2. Arrowrootfits about as well
  3. Potatothe original
  4. Spinachfits about as well

Fit is the average pairing score against butter, sugar, egg, cream, rose, brandy, nutmeg. 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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Sweet 116Irish 14Brandy 9Baked 7Cottage 6Lemon 5 See all 236 →

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