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Potato Kolls

Potato Kolls are mashed potato rolls coated in egg and cracker crumbs, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Potato Kolls

Ingredients

Directions

Make the dough

  1. Combine the mashed potatoes, egg yolks, cream, butter, salt, and nutmeg in a bowl and beat the mixture thoroughly.

  2. Let the mixture cool.

Shape and coat

  1. Shape the mixture into rolls, flattening each end.

  2. Dip each roll in beaten egg, then coat with cracker crumbs.

Fry

  1. Fry in hot lard until golden brown.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Potatoes
Provide the bulk of the mixture and a soft, moist interior.
Egg yolks
Bind the mashed potato and add richness to the rolls.
Butter
Adds fat for richness and a softer, tender texture.
Cracker crumbs
Form a crisp, browned outer coating when fried.

The step that matters

Let the mixture cool before shaping. A warm, soft potato mixture is sticky and hard to shape, and it can fall apart or absorb too much egg and crumb. Cooling firms it so the rolls hold their form in the hot lard.

Swap the potato

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

  1. Leekfits about as well
  2. Spinachfits about as well
  3. Potatothe original
  4. Chivefits about as well

Fit is the average pairing score against egg, cream, butter, nutmeg. 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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