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Mashed Potatoes

Mashed potatoes made with boiled potatoes, butter, milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 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 ↓

Mashed Potatoes

Ingredients

Directions

Prepare

  1. Peel the potatoes and soak them in cold water for 30 minutes.

  2. Place the potatoes in a saucepan, cover with water, and add a little salt.

  3. Boil until tender.

Mash and serve

  1. Drain the water and mash the potatoes until smooth using a potato masher.

  2. Melt the butter in the boiling milk and mix it with the mashed potatoes until smooth, ensuring they are not too wet.

  3. Transfer the mashed potatoes to a serving dish, heaping them up and smoothing the top.

  4. Place a small piece of butter in the center and dot the surface with black pepper.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Provide the starch that forms the bulk and fluffy body of the mash.
Butter
Adds fat and richness, giving the mash a smooth, silky mouthfeel.
Milk
Adds moisture and softness so the mashed potatoes spread smoothly.

The step that matters

Mashing with hot liquid. Adding cold milk or butter cools the potatoes and can make the mash gluey or stiff. Boiling hot milk stays warm and blends in smoothly. Overworking the mash after adding liquid can also turn starch gummy, so mix only until smooth.

Swap the potato

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

  1. Capsicumfits about as well
  2. Potatothe original
  3. Asparagusfits about as well
  4. Chivefits less well

Fit is the average pairing score against butter, egg, milk, pepper. 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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