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Sieved Potatoes

Boiled potatoes are sieved, seasoned with coarse sea salt and pepper, then warmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Sieved Potatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the potatoes carefully until tender.

  2. Pass the potatoes through a sieve.

Season and serve

  1. Add coarse sea salt and a little pepper to taste.

  2. Place the serving dish in the oven at 350°F (175°C) for a few minutes to warm.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked 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

Potatoes
Provide the starchy base that, once sieved, becomes smooth and light in texture.
Pepper
Adds mild aroma and gentle heat to the potatoes.

The step that matters

Passing the potatoes through a sieve. Potatoes must be fully tender before sieving so they pass through smoothly. Overworked or underboiled potatoes can turn gluey or leave lumps, so handle them gently once they are drained and hot.

“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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