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Souffle Potatoes

A baked potato dish filled with a creamy soufflé mixture of mashed potatoes, butter, milk, cream, and whipped egg whites.

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 and scoop out the insides.

  4. Mash the potato insides smoothly and pass them through a sieve.

Make the filling

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

  2. Boil the mixture.

  3. Whip the egg whites until stiff.

  4. Mix the whipped egg whites with the potato mixture over low heat.

  5. Fill the potato skins with the mixture.

Bake and serve

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

  2. Serve the 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
Provide the starchy base that mashes into the light, fluffy filling inside the skins.
Egg whites
Whipped to stiff foam, they trap air and lift the filling so it puffs when baked.
Butter
Adds fat for richness and a smoother, more tender texture in the mash.
Milk
Adds moisture so the mashed potato becomes soft and spreadable.
Cream
Adds fat and moisture, giving the filling a richer, silkier texture.

The step that matters

Folding the whipped egg whites into the potato mixture. Egg whites hold air only while whipped. Fold gently rather than stirring, so the foam is not deflated; the trapped air is what makes the soufflé rise.

“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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