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Hashed Potatoes in Cream

A dish of boiled potatoes mashed and mixed with thick cream and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,481 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Hashed Potatoes in Cream

Ingredients

Directions

  1. Peel and hash the boiled potatoes.

  2. Season well with coarse sea salt.

  3. Add the thick cream and mix well.

  4. Place the mixture in a bag and cook for 10 minutes.

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 + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Potatoes
Provide the bulk and starchy base that the cream coats and holds.
Thick cream
Adds fat and moisture for a rich, smooth, creamy texture.

“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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