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Souffle Potatoes

Soufflé potatoes are baked potato skins filled with a whipped egg white and creamy potato mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Souffle Potatoes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potatoes

  1. Wash the potatoes thoroughly.

  2. Bake the potatoes until fully cooked.

  3. Cut out a round piece of skin from each potato.

  4. Scoop out the insides.

Make the filling

  1. Mash the potato insides smoothly.

  2. Pass the mashed potatoes through a sieve.

  3. Add butter, salt, milk, and cream to the mashed potatoes.

  4. Heat the mixture until it boils.

  5. Whip the egg whites until stiff.

  6. Fold the whipped egg whites into the potato mixture over low heat.

Bake and serve

  1. Fill the potato skins with the mixture.

  2. Bake the filled skins in a 400°F (200°C) oven.

  3. Serve the souffle potatoes wrapped in a napkin.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  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. 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
Form the edible base and bulk of the soufflé, becoming light and fluffy when mashed.
Butter
Adds fat for richness and a smooth, silky texture to the mashed potato.
Milk
Adds moisture so the mashed potato becomes smooth and spreadable.
Cream
Adds fat and richness, giving the filling a softer, creamier mouthfeel.
Egg whites
Whipped into foam, they lighten the mixture and help it puff during baking.

The step that matters

Folding the whipped egg whites. Whisked egg whites trap air in a foam that gives the soufflé its lift. Folding gently over low heat keeps that air from collapsing, so the filling rises in the oven instead of turning dense.

“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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