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Favorite Warmed Potatoes

Potatoes sliced, diced, and reheated with butter and milk.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 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 ↓

Favorite Warmed Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Boil the potatoes whole with skins on in plenty of salted water; better to boil them the day before needed. Do not overcook.

  2. Remove the skins (do not pare them with a knife) and slice the potatoes nearly a quarter inch thick.

  3. Place the sliced potatoes in a chopping bowl, sprinkle with enough salt and pepper, chop them in one direction, then turn the bowl halfway around and chop across them to dice the potatoes.

Warm and serve

  1. About twenty-five minutes before serving, place a saucepan (or suitable dish) on the stove with a piece of butter the size of an egg; when the butter melts and runs over the bottom, add a cup of rich sweet milk.

  2. When the milk boils, add the chopped potatoes (about a quart); stir slightly so the potatoes are moistened with the milk; cover and place the saucepan on the back of the stove or in a moderate oven to heat through gradually.

  3. When the potatoes are heated through, stir carefully from the bottom with a spoon and cover tightly again.

  4. Keep hot until ready to serve. Baked potatoes are very good warmed in this manner.

Nutrition, whole recipe (rough)

329Calories
14 gProtein
25 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 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 F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 of the dish; boiling then gentle warming keeps them tender and moist.
Butter
Melts into the pan to add richness and a smooth, savoury flavour.
Rich sweet milk
Moistens the potatoes and carries them through gradual heating into a creamy texture.

The step that matters

Do not overcook the potatoes when boiling. Potatoes that are overcooked break down and turn mushy, and they will become even softer during the later warming, so they should be just tender before dicing.

“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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