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Creamed Potatoes

A creamy potato side dish made by mixing mashed potatoes with milk and butter, then whipping and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and butter 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 ↓

Creamed Potatoes

Ingredients

Directions

  1. Mash the potatoes until smooth.

  2. Whip in the milk and butter until light.

  3. Return to the saucepan and stir constantly for 3 minutes.

  4. Transfer to a bowl and whip hard with an egg beater for 1 minute.

  5. Pile into a hot serving dish and keep warm in the oven until ready to serve.

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. Milk + buttertop 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. 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

Potatoes
Provide the main body and structure of the dish, set by the starch they contain.
Milk
Adds moisture and softness, loosening the potatoes into a light, spoonable texture.
Butter
Adds fat for richness, smoothness and a silkier mouthfeel.

The step that matters

Whipping the potatoes with the egg beater. Beating cooked potatoes vigorously breaks down their starch cells and can turn them gluey. Whip only until light and fluffy, then stop, so the texture stays smooth rather than heavy.

“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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