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Dessert

Potato Pudding

A baked dessert made with butter, sugar, mashed potatoes, eggs, brandy, cream, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Potato Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

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

  2. Add the mashed potatoes, beaten eggs, brandy, and cream; mix well.

Bake and serve

  1. Prepare pie crusts and cut the edges nicely.

  2. Fill the pie plates with the mixture.

  3. Bake until set and golden, then let cool 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Brandy + creamtop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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 add richness and a tender, light texture.
Sugar
Creams with butter to add sweetness and help trap air for a light texture.
Potatoes
Mashed fine, they add body and moisture to the filling.
Eggs
Beaten light, they set the filling into a sliceable custard as it bakes.
Brandy
Adds aroma and flavour to the filling.
Cream
Adds moisture and richness, keeping the filling soft and smooth.

The step that matters

Bake until set. Eggs set as they heat, so the filling must be baked until firm without overbaking, which can make it curdle or dry out. Letting it cool completes the set and makes it easier to slice.

Swap the potato

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

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

Fit is the average pairing score against butter, sugar, egg, brandy, cream. 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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