Why it works: Potato and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Potato Pudding
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Boil the potatoes until very dry, then mash them perfectly smooth while hot.
Mix in the butter, sugar, eggs, salt, and lemon rind until well combined.
Bake and serve
Pour the mixture into a well-buttered dish.
Bake in a moderate oven at 350°F (175°C) for nearly 45 minutes.
Serve with fine sugar sifted over it, or with red currant jelly or any other preserve.
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.
-
Potato + lemontop 12% of all pairsSmell alikemoderateCooked together2,230 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Potato + buttertop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Form the bulk of the pudding, giving a soft, starchy body that sets as it bakes.
- Butter
- Adds richness and a tender, moist crumb to the pudding.
- Eggs
- Bind the mixture and help it set into a light, custard-like texture when baked.
- Sugar
- Sweetens the pudding and helps the surface brown lightly in the oven.
The step that matters
Mash the potatoes until very dry and perfectly smooth. Excess water makes the pudding wet and loose, and lumps keep the texture from being smooth. Boiling until dry and mashing while hot lets the starch absorb the butter and eggs evenly.
Swap the potato
How well each one fits the dish's main ingredients (butter, sugar, egg, lemon):
- Asparagusfits better
- Leekfits better
- Shallotfits better
- Potatothe original
Fit is the average pairing score against butter, sugar, egg, lemon. 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.
More potato pudding recipes
You might also like
Lemon Cake228 recipes
Lemon Ice147 recipes
Deep-Fried Potato Balls119 recipes
Lemon Sherbet103 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.