Name: Stuffed Potatoes
Ingredients: 1 cup baked potato pulp from freshly baked potatoes; 1 tablespoon butter; ¼ teaspoon salt; ½ cup hot milk

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 ↓

Stuffed Potatoes

Ingredients

1 cup baked potato pulp from freshly baked potatoes
1 tablespoon butter
¼ teaspoon salt
½ cup hot milk

Directions

Prepare the filling

Carefully remove the pulp from the potato skins.
Mash the pulp finely and mix in the butter, salt, and hot milk.

Stuff and reheat

Fill the potato skins with the mixture.
Cut the end of each potato to help it stand up.
Return the stuffed potatoes to the oven for 5 minutes.

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Potato + milktop 9% of all pairs

Smell alikemoderate

Cooked together3,611 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Potato + buttertop 13% of all pairs

Smell alikemoderate

Cooked together6,456 recipes

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

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

What each ingredient does

Baked potato pulp: Forms the bulk of the filling and gives it a soft, fluffy structure.
Butter: Adds fat for richness and a smoother, more flavorful texture.
Hot milk: Adds moisture and softens the mashed potato so it blends into a smooth filling.

“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.