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Dessert

Another Way to Make Potato Pudding

A baked potato pudding made with mashed potatoes, butter, cream, eggs, sugar, and optional currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Another Way to Make Potato Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Boil the potatoes until tender, then mash them very smoothly.

  2. Mix in the butter and thick cream.

  3. Add the beaten eggs, salt, nutmeg, and brown sugar; beat well together.

  4. If desired, stir in a few currants before baking.

Bake

  1. Pour the mixture into a buttered dish and bake for 30 minutes at 350°F (175°C) or 45 minutes in a Dutch oven.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked 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

Mealy potatoes
Their starch gives the pudding a light, soft, fluffy body when mashed smooth.
Eggs
Set during baking to bind the mashed potato into a sliceable, custard-like structure.
Butter
Adds richness and fat, giving a softer, more tender texture and flavor.
Thick cream
Adds moisture and richness, keeping the pudding smooth and tender.
Brown sugar
Adds sweetness and a mild molasses flavor that deepens during baking.

The step that matters

Mash the potatoes very smoothly. Any lumps left in the potato stay lumps in the finished pudding, because the cooked starch will not break down further in the oven. Mashing while the potatoes are still hot, and beating in the butter and cream until silky, gives an even texture once the eggs set.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (potato, butter, cream, egg, nutmeg, sugar):

  1. Vanillafits better
  2. Coconutfits better
  3. Lemonfits better
  4. Currantthe original

Fit is the average pairing score against potato, butter, cream, egg, nutmeg, sugar. 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.

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