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Potato Ceoquettes

Mashed potatoes shaped, coated in egg and breadcrumbs, then fried.

From an old cookbook · modernised transcription
By Ithaca (N.Y.) First Baptist Church. Ladies Union · From a historical cookbook (Internet Archive) · 7 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 ↓

Potato Ceoquettes

Ingredients

Directions

Make the potato mixture

  1. Pass the potatoes through a sieve.

  2. Melt butter in a saucepan.

  3. Add the potatoes, milk, pepper and salt.

Shape and fry

  1. Make the mixture into shapes.

  2. Roll the shapes in egg and breadcrumbs.

  3. Fry the shapes in fat until golden.

Nutrition, whole recipe (rough)

545Calories
19 gProtein
25 gFat
64 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ithaca (N.Y.) First Baptist Church. Ladies Union. 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. See the original page.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Form the bulk of the croquettes, giving a soft, fluffy interior when sieved and mixed.
Butter
Adds richness and fat, softening the mixture and carrying flavour.
Milk
Adds moisture so the potato mixture becomes smooth and easy to shape.
Egg
Binds the shapes and helps the breadcrumb coating stick before frying.

The step that matters

Fry the shapes in fat until golden. Frying at a steady heat browns the outside through the Maillard reaction while the interior heats through. Too hot and the coating darkens before the centre warms; too cool and the croquettes absorb oil and turn greasy.

Swap the potato

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

  1. Capsicumfits better
  2. Potatothe original
  3. Asparagusfits about as well
  4. Sweet potatofits about as well

Fit is the average pairing score against butter, sugar, milk, egg, pepper. 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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