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Stuffed Potatoes

Potatoes are baked, scooped, mashed with butter and cream, refilled, and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Stuffed Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Wash and scrub the potatoes well, then bake them.

  2. While hot, cut a piece off the top of each potato and scoop out the insides, leaving the skin unbroken.

Fill and finish

  1. Mash the scooped potato and season it with a little butter and hot cream or milk, beating well to make it light.

  2. Fill the potato skins with the mashed potato, letting it rise slightly above the top.

  3. Place a piece of butter on top of each filled potato and return them to the oven to heat and brown the tops.

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

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

  3. 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 hollow skins that hold the filling and the starchy flesh that becomes the mash.
Butter
Adds richness and flavour to the mash and browns the tops when placed on them.
Hot cream or milk
Adds moisture and softness, and beating with it makes the mash lighter.

The step that matters

Beating the mashed potato. Beating the hot mash with cream or milk and butter develops a light, fluffy texture. Mash that is cold or overworked can turn gluey or dense, so it should be beaten while still hot.

Swap the potato

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

  1. Potatothe original
  2. Onionfits about as well
  3. Leekfits less well
  4. Chivefits less well

Fit is the average pairing score against butter, cream. 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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