Raised Potato-cake

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. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

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

2. Potato + milktop 9% of all pairs
   Smell alikemoderate
   Cooked together3,611 recipes

   Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

3. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

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

5. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fresh yeast

Ferments the batter so it rises and becomes light and bubbly.

Baking soda

Reacts with the batter's acidity to release gas and add lift.

All-purpose flour

Provides the starch and gluten that give the cakes their structure.

Mashed potatoes

Add moisture and body, giving the cakes a tender, soft crumb.

Butter

Adds fat for richness and a softer texture.

The step that matters

Swap the potato

How well each one fits the dish's main ingredients (flour, butter, milk):

1. Potatothe original
2. Arrowrootfits about as well
3. Leekfits less well
4. Shallotfits less well

Fit is the average pairing score against flour, butter, milk. Candidates are from the same food group and used in at least 100 recipes.