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 ↓
Pudding Crust
Ingredients
Directions
Boil the potatoes until tender.
Mash the potatoes and mix them well with the flour and chopped suet.
Knead the mixture until it forms a light dough.
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.
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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
What each ingredient does
- Potatoes
- Provide moisture and body, giving the dough a tender, soft crumb.
- All-purpose flour
- Forms the structure of the dough as its proteins and starch bind together.
- Suet
- Adds fat that keeps the dough tender and rich as it firms up.
The step that matters
Knead the mixture until it forms a light dough. Kneading develops gluten in the flour and binds the potato and fat into a cohesive dough. Stop once it holds together, since overworking makes it tough and dense rather than light.
“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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