Why it works: Potato and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Potato Yeast
Ingredients
Directions
Prepare the potatoes
Boil six good sized potatoes.
When done, mash and pour three pints of boiling water over them.
Run through the colander and stir in two tablespoons sugar and one tablespoon salt.
Make the dough
When the milk is warm, stir in half a cup of yeast.
In summer this will rise in three or four hours.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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 + sugartop 30% of all pairsSmell alikelowCooked together3,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Add starch and moisture, giving the bread a soft, moist crumb.
- Yeast
- Produces gas as it feeds, which makes the dough rise.
- Sugar
- Feeds the yeast and adds a little sweetness and browning.
The step that matters
Add the yeast only when the liquid is warm, not hot. Yeast is a living organism that is killed by high heat. If the milk is too hot when the yeast goes in, the dough will not rise properly. Warm liquid lets the yeast become active gradually.
“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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