Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Potato Rolls
Ingredients
Directions
Prepare the potato base
Peel the potatoes and boil until they fall apart and become floury.
Rub the potatoes through a fine sieve into a warmed bowl.
Add the butter and salt, then stir until smooth.
Shape and store
Mold the mixture into rolls and keep in a cool place.
If desired, use butter coloring for appearance and add a butter preservative if storing longer.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Potato + buttertop 13% of all pairsSmell alikemoderateCooked 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
- Potatoes
- Provide the starch and floury body that forms the soft, moldable dough.
- Butter or margarine
- Adds fat for richness and a smooth, tender texture.
The step that matters
Rub the potatoes through a fine sieve while hot. Pushing boiled potatoes through a fine sieve breaks up the cells without overworking them, giving a smooth, lump-free mixture. Stirring in butter and salt only after this keeps the texture light and even.
“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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