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Yukon Gold Mashed Potatoes

By williamssonoma · From Open Recipes · 5 ingredients
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Why it works: Potato and milk match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 3,611 recipes mention both. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Potato + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,611 recipes

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

  2. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

  3. Cream + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

  4. Potato + buttertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together6,445 recipes

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

  5. Potato + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together2,481 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (potato, cream, butter, milk):

  1. Nutmegbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Macebetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against potato, cream, butter, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).