Why it works: Milk and butter 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 ↓
Mashed Potatoes
Ingredients
Directions
Prepare the potatoes
Boil and dry the potatoes.
Mash the potatoes in the same dish they were boiled in.
Add the liquid and serve
Heat the milk or cream with the butter and salt.
Slowly add the heated mixture to the potatoes while beating continuously.
When light and foamy, pile into a hot serving dish without smoothing over.
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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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Potato + milktop 9% of all pairsSmell alikemoderateCooked together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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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
- Starch forms the body of the mash, giving it its bulk and soft texture.
- Milk or cream
- Adds moisture and richness, loosening the mash and softening its texture.
- Butter
- Adds fat, giving the mash a smooth, rich mouthfeel and flavour.
The step that matters
Slowly adding the heated mixture while beating. Adding hot liquid gradually while beating lets the starch absorb it evenly, producing a smooth, fluffy texture. Adding it all at once or cold can leave the mash lumpy or gluey.
“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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