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Potato Yeast

A yeast dough made from mashed potatoes, sugar, salt, water, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Potato Yeast

Why it works: Potato and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Potato Yeast

Ingredients

Directions

Prepare the potato mixture

  1. Peel and boil the potatoes until tender, then mash them.

  2. Add sugar, salt, and water to the mashed potatoes and sift to remove lumps.

Make the yeast starter

  1. When lukewarm, stir in the yeast.

  2. Let the mixture stand until well risen.

Store

  1. Transfer to sterilized glass cans and store in a cool place.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Potatoes
Provide starch and body, giving the mixture a moist, substantial texture.
Sugar
Feeds the yeast, supporting fermentation and rising.
Yeast
Ferments the sugars in the mixture, producing gas that makes it rise.

The step that matters

Stirring in the yeast when lukewarm. Yeast is killed by high heat, so the mixture must be cool enough not to harm it, yet warm enough to stay active. Too hot and the yeast dies; too cold and fermentation is slow.

“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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