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Favorite Warmed Potatoes

A dish of boiled potatoes simmered in butter and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Favorite Warmed Potatoes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Boil the potatoes

  1. Boil the potatoes whole with skins on in plenty of salted water until just tender, preferably the day before serving.

  2. Remove the skins from the boiled potatoes.

  3. Slice the potatoes into ¼-inch thick slices.

  4. Season the sliced potatoes with salt and pepper.

  5. Chop the seasoned potatoes into small dice.

Make the milk sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Add the milk to the melted butter and bring to a boil.

  3. Add the chopped potatoes to the boiling milk.

  4. Stir gently to moisten the potatoes.

Heat and hold

  1. Cover the pot.

  2. Place the covered pot on low heat or in a 350°F (175°C) oven to heat through gradually.

  3. Stir gently from the bottom.

  4. Cover tightly again 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Form the body of the dish, absorbing the milk and butter as they soften.
Butter
Adds richness and fat, giving the milk a smooth, rounded flavor.
Milk
Provides the creamy liquid that softens and flavors the potatoes as they heat.

The step that matters

Heating the covered pot gradually. Milk scorches and separates if it boils hard or heats too fast. Gentle, covered heat lets the potatoes absorb the liquid evenly without sticking to the base of the pot.

Swap the potato

How well each one fits the dish's main ingredients (pepper, butter, egg, milk):

  1. Capsicumfits about as well
  2. Potatothe original
  3. Asparagusfits about as well
  4. Chivefits less well

Fit is the average pairing score against pepper, butter, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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