Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Boiled Potato Bread
Ingredients
Directions
Prepare the potatoes
Boil the potatoes until well cooked.
Dry the potatoes over a fire or in the oven until they fall apart.
Mash the dried potatoes into a batter with warm water until it reaches the consistency of thick gruel.
Strain the batter through a coarse sieve or colander.
Make the dough
Mix the strained potato batter with the flour instead of using water.
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.
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Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Cooked, dried and mashed potatoes add moisture and starch that keep the bread soft.
- Flour
- Provides the main structure of the bread, with gluten forming the framework of the dough.
The step that matters
Drying the potatoes until they fall apart. Potatoes hold a lot of water. Drying them well lets the batter reach a thick consistency without excess moisture, so the dough does not turn sticky or heavy when mixed with flour.
“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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