Name: Creamed Potatoes
Ingredients: 1 cupful milk 2 tablespoonfuls flour 2 eggs well beaten mix the whole; 2 tablespoonfuls flour 2 eggs well beaten mix the whole; 2 cupfuls chopped cold 1 tablespoonful butter potatoes 1 cupful milk 2 table; 1 tablespoonful butter potatoes 1 cupful milk 2 tablespoonfuls flour 2 eggs; 2 eggs well beaten mix the whole

Why it works: Milk and butter 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

1 cupful milk 2 tablespoonfuls flour 2 eggs well beaten mix the whole
2 tablespoonfuls flour 2 eggs well beaten mix the whole
2 cupfuls chopped cold 1 tablespoonful butter potatoes 1 cupful milk 2 table
1 tablespoonful butter potatoes 1 cupful milk 2 tablespoonfuls flour 2 eggs
2 eggs well beaten mix the whole

Directions

Prepare the mixture

Chop the potatoes.
In a bowl, mix the butter, milk, flour, and eggs together, then add the cold potatoes and mix until thoroughly light.

Bake

Put the mixture in a pudding dish and bake until golden brown.

Nutrition, whole recipe (rough)

945Calories

32 gProtein

26 gFat

145 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78

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

By Johnson, Vt. Congregational church. [from old catalog]. 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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + potatotop 9% of all pairs

Smell alikemoderate

Cooked together3,611 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + potatotop 13% of all pairs

Smell alikemoderate

Cooked together6,456 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes: Provide the bulk and starch that give the dish its body.
Eggs: Bind the mixture and set as it bakes, helping it rise and brown.
Flour: Thickens the batter and gives structure as it bakes.
Milk: Adds moisture and loosens the batter so it bakes tender.
Butter: Adds fat for richness and a softer texture.

The step that matters

Mixing until thoroughly light. Beating the eggs and batter traps air, which gives the baked dish its lift. Under-mixing leaves it dense, while baking sets the eggs and flour into a firm, golden structure.

Swap the potato

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

Chivefits about as well
Potatothe original
Leekfits about as well
Asparagusfits about as well

Fit is the average pairing score against milk, flour, egg, butter. 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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Creamed Potatoes