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Creamed Potatoes

Creamed potatoes are boiled potatoes mashed with butter and milk until smooth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Creamed Potatoes

Ingredients

Directions

Boil the potatoes

  1. Peel and boil the potatoes in salted water until perfectly done.

  2. Remove one potato at a time from the saucepan, keeping it on the fire.

Make the cream

  1. Mash the potato until fine, then add butter and milk.

  2. Stir rapidly for 10 to 15 minutes until well creamed.

  3. Serve hot.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Potato + buttertop 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

Mealy white potatoes
Their starchy, crumbly texture breaks down into a light, fluffy mash.
Butter
Adds fat and richness, giving the mash a smooth, silky mouthfeel.
Milk
Adds moisture so the mashed potato becomes creamy and spreadable.

The step that matters

Stir rapidly until well creamed. Vigorous stirring after mashing and adding liquid makes the potato starch swell and become gluey if overworked, so stir steadily and stop once creamy rather than beating for too long.

“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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