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Potato Souffle

A baked potato dish where skins are filled with a creamy, egg‑whipped 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 ↓

Potato Souffle

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.

Prepare the potatoes

  1. Preheat the oven to 400°F (200°C).

  2. Clean the potatoes thoroughly and bake them until tender.

  3. Cut a round piece from each potato and remove the inside without damaging the skin.

Make the filling

  1. Mash the potato with cream, butter, and a sprinkle of coarse sea salt.

  2. Add 2 cups of milk and bring to a boil.

  3. Whip the egg whites until frothy and add them to the boiling potato mixture. Mix until it forms a paste and fill the potato skins with the mixture.

Bake and serve

  1. Bake the filled potatoes until golden and 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. Cream + buttertop 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 hollow shells and a starchy base that gives the filling body.
Egg whites
Whipped into foam, they lighten the filling and help it puff and set in the oven.
Cream
Adds fat and richness, giving a softer, smoother texture to the mash.
Butter
Adds fat for flavour and a silkier mouthfeel in the mashed potato.
Milk
Adds moisture so the mashed potato becomes a loose, spreadable mixture.

The step that matters

Whipping the egg whites. Egg whites must be whipped to a stable foam before folding in; under-whipped or deflated whites will not lift the filling, so it stays dense rather than puffing.

“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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