Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Potato Souffle
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Bake the potatoes at 400°F (200°C) until done.
Cut off the tops and carefully scoop out the insides, keeping the shells intact.
Mash the potato insides and season with salt and butter.
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.
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Potato + buttertop 13% of all pairsSmell alikemoderateCooked 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
- Starchy flesh that mashes into a light, fluffy filling inside the shells.
- Butter
- Adds fat and richness, giving the mashed potato a smoother, softer texture.
The step that matters
Scooping out the potatoes intact. Baked potatoes are fragile and hot. Scooping gently while the shells stay whole keeps the containers sturdy enough to hold the filling, and the flesh is easier to mash when it is still warm.
“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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