Name: Creamed Potatoes
Ingredients: 2 cups cold boiled potatoes, diced; 1¼ cups white sauce

Why it works: Potato and sauce are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,073 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Potatoes

Ingredients

2 cups cold boiled potatoes, diced
1¼ cups white sauce

Directions

Reheat the diced cold boiled potatoes in a saucepan.
Add the white sauce and stir until heated through.

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.

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.

Potato + saucetop 25% of all pairs

Smell alikelow

Cooked together1,073 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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 soft, starchy body of the dish.
White sauce: Adds moisture and creaminess, coating the potato pieces as they heat.

“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.