Skip to main content
Main

Potato Cones—baked

Baked potato cones made from mashed potatoes, parsley, butter, cream, and egg yolks, shaped into egg-sized loaves and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Cones—baked

Ingredients

Directions

Prepare the potato mixture

  1. Mash or whip the boiled potatoes until light.

  2. Mix in the minced parsley, butter, cream, and beaten egg yolks.

Shape and bake

  1. Shape the mixture into cone-shaped loaves, about the size of an egg.

  2. Place on a baking sheet and bake until golden.

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 + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Boiled potatoes
Form the bulk of the mixture and, once mashed, give a light, soft texture.
Egg yolks
Bind the mixture and enrich it, helping the cones hold their shape while baking.
Butter
Adds fat for richness and flavour, and helps the surface brown during baking.
Cream
Adds moisture and smoothness to the mashed potato, keeping it soft and pliable.

The step that matters

Shape and bake until golden. The mixture is soft, so cones must be shaped firmly and evenly to hold their form. Baking until golden browns the surface through the Maillard reaction, so check colour rather than relying on time alone.

Swap the parsley

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

  1. Nutmegfits better
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Capersfits less well

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

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes