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Dessert

Potato Souffles

A baked potato souffle made with boiled potatoes, sweet milk, butter, eggs, salt, and white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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 Souffles

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 base

  1. Boil the potatoes until tender, then pass them through a sieve.

  2. In a saucepan, bring the sweet milk and butter to a boil.

  3. Add the sieved potatoes, a pinch of salt, and white pepper; beat until creamy.

Make the souffle

  1. Incorporate the egg yolks one at a time, beating well after each addition.

  2. Add a pinch of salt to the egg whites and beat until stiff peaks form.

  3. Gently fold the egg whites into the potato mixture.

  4. Pour the mixture into a well‑buttered dish and bake at 350 °F (175 °C) for 20 minutes.

  5. Serve with meats that have gravies.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolks enrich and bind the base, while whipped whites lift it into a light, airy souffle.
Potatoes
Mashed potato provides the bulk and body that holds the souffle together.
Butter
Adds richness and fat, giving a tender, smooth texture to the base.
Sweet milk
Adds moisture and softness, helping the potato base become creamy.

The step that matters

Folding in the egg whites. Whipped whites hold the air that makes a souffle rise. Folding gently keeps that air in; stirring vigorously deflates the foam and leaves a dense, flat result.

Swap the white pepper

How well each one fits the dish's main ingredients (potato, milk, butter, egg):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against potato, milk, butter, egg. 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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