Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Snow Potatoes
Ingredients
Directions
Prepare
Boil new potatoes with their skins on in salted water until tender, about 30 minutes.
Peel the potatoes quickly.
Finish and serve
Season with salt and pepper.
Rub the potatoes through a sieve into a hot dish.
Serve immediately.
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.
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Potato + peppertop 9% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- New potatoes
- Provide the starchy base that becomes soft and fluffy when cooked and pushed through a sieve.
The step that matters
Rub the potatoes through a sieve while hot. Hot, tender potatoes break down into fine, light strands when pressed. If they cool, they become stiff and gluey, so the sieving should happen straight after peeling.
“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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