Stuffed Potatos

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).

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

   Shared aroma: decanal (soap, orange peel).

5. Cream + eggtop 24% of all pairs
   Smell alikelow
   Cooked together42,166 recipes

   Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes

Provide the starchy flesh that mashes into the fluffy filling.

Butter

Adds fat for richness and a smooth, silky texture.

Cream

Adds moisture and richness, keeping the mash soft and spreadable.

Egg yolks

Add richness and help bind the filling so it holds its shape.

Swap the potato

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

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

Fit is the average pairing score against butter, cream, egg. Candidates are from the same food group and used in at least 100 recipes.