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Potato Cakes

A simple baked potato cake made with mashed potatoes, lard, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Cakes

Ingredients

Directions

Make the dough

  1. Mash the potatoes through a colander while warm.

  2. Add lard, salt, and flour to the mashed potatoes.

  3. Knead the mixture well.

Cook the cakes

  1. Roll out the dough and bake on a griddle.

  2. Prick the cakes with a fork.

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. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Irish potatoes
Provide the starchy base that forms the body of the dough.
Lard
Adds fat for tenderness and a rich flavor in the dough.
Sifted flour
Gives structure to the dough so the cakes hold their shape.

The step that matters

Knead the mixture well. Kneading evenly distributes the fat and flour through the mashed potato, so the dough holds together and bakes into cakes with an even texture.

“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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