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Moulded Potatoes

Moulded potatoes are mashed boiled potatoes mixed with milk, butter, and salt, pressed into a mold and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Moulded Potatoes

Ingredients

Directions

  1. Mash the boiled potatoes with milk, butter, and salt until not too soft.

  2. Press the mixture hard into a greased mold.

  3. Turn out the molded potatoes onto a hot dish.

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

Boiled potatoes
Provide the starchy bulk that mashes into a soft, shapeable base.
Milk
Adds moisture so the mashed potato is soft enough to press into a mold.
Butter
Adds fat for smoothness and rich flavour in the mashed potato.

The step that matters

Pressing into the mold. Pressing firmly removes air pockets so the potato holds its shape when turned out. Mashing too far can make it gluey, so stop once it is just smooth enough to pack.

“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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