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Potatoes Mashed

Mashed potatoes made with boiled potatoes, butter, sweet cream, eggs, salt, and pepper.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Potatoes Mashed

Ingredients

Directions

Prepare the potatoes

  1. Pare and wash potatoes.

  2. Put them in boiling water with a little salt.

  3. When done, drain.

  4. Let them stand until perfectly dry.

  5. Mash until smooth.

Make the mashed potato

  1. Add milk or cream, a small piece of butter, and more salt.

  2. Beat with a spoon until creamy and light.

  3. Add cold mashed potato, sweet cream, melted butter, eggs, and a little salt, then mix thoroughly.

  4. Turn into a basin.

  5. Bake in a quick oven.

  6. Mash boiled potatoes while hot.

  7. Season well with butter, cream, and salt.

  8. Beat until smooth and light.

Shape and brown

  1. Shape into balls about the size of an egg.

  2. Butter a tin sheet and place balls on it.

  3. Brush them with a well beaten egg.

  4. Put in oven and brown.

  5. Slip a knife under and slide them onto a hot platter.

  6. Garnish with parsley, and serve immediately.

Warm in a skillet

  1. Chop cold, boiled potatoes quite fine.

  2. Season with salt and pepper.

  3. Put into a hot skillet in which a tablespoonful of butter has been melted.

  4. Pour in milk to nearly cover the potatoes.

  5. Put the tongs on top of the stove and set the skillet on the tongs.

  6. Cover closely.

  7. Let them warm slowly until well heated through.

  8. Put butter cut in small pieces over the top of potatoes and dish them up lightly.

  9. Do not stir them while cooking.

Nutrition, whole recipe (rough)

237Calories
7 gProtein
22 gFat
2 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
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 Chippewa Falls, Wis. Episcopal church. Ladies aid society. [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.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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 (in the method)
Form the bulk and body of the dish once mashed.
Eggs
Bind the mixture and give the brushed balls a glossy, browning surface.
Butter
Adds richness and flavor and keeps the potatoes moist.
Sweet cream
Adds moisture and smoothness, making the mash soft and creamy.

The step that matters

Do not stir them while cooking. Stirring the chopped potatoes breaks them down and releases starch, which makes them gluey. Leaving them undisturbed while they warm keeps the pieces intact and lightly textured.

“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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