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 ↓
Potato Muffins
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
In a bowl, combine the beaten eggs, lard, mashed potatoes, butter, scalded milk, and sugar.
Dissolve the yeast in a small amount of warm water and add to the mixture.
Gradually add flour until the dough is soft but not too stiff.
Cover and let rise for about 5 hours until light and puffy.
Shape and bake
Roll out the dough and cut with a biscuit cutter.
Place the muffins in a tin, leaving space between them.
Let them rise again until puffy, then bake at 400°F (200°C) for 15 minutes.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Potato + milktop 9% of all pairsSmell alikemoderateCooked together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Potato + buttertop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the dough and add structure and richness to the crumb.
- Mashed potatoes
- Add moisture and a soft, tender texture to the dough.
- Yeast
- Produces gas during the long rise, leavening the muffins to make them light and puffy.
- Flour
- Forms the gluten network that gives the dough its structure and body.
- Scalded milk
- Adds moisture and softness, and its proteins help enrich the crumb.
- Lard
- Adds fat for tenderness and a richer crumb.
The step that matters
Gradually add flour until the dough is soft but not too stiff.. Too much flour makes the dough stiff and dense, which limits how well the yeast can lift it during rising. Adding flour gradually lets you stop once the dough is soft and elastic.
Swap the potato
How well each one fits the dish's main ingredients (egg, butter, milk, sugar, flour):
- Sweet potatofits about as well
- Leekfits about as well
- Arrowrootfits about as well
- Potatothe original
Fit is the average pairing score against egg, butter, milk, sugar, flour. 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.
More potato muffins recipes
You might also like
Deep-Fried Potato Balls119 recipes
Orange Potato Bread80 recipes
White Cake431 recipes
Pound Cake373 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.