Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
To Make Potato Bread
Ingredients
Directions
Boil the potatoes until just tender, then dry them briefly on the heat.
Peel the hot potatoes and mash them as finely as possible.
Mix a small amount of pearlash with new yeast and let it work briskly.
Gradually add flour until it can be fully incorporated without adding water.
Let the dough rest for 1.5 to 2 hours before baking.
Bake in the oven; it will require less time than regular bread.
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.
Photo for illustrative purposes only · Contact us to use it
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 + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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