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Roasted Potatoes Buttered

Roasted potatoes are mashed with butter, salt, cream, and pepper, then returned to skins and reheated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Roasted Potatoes Buttered

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and roast

  1. Wash and clean the potatoes.

  2. Roast the potatoes in the oven at 400°F (200°C) until done.

Fill the skins

  1. Cut the skins in half.

  2. Remove the potato flesh.

  3. Mash the potato with butter, salt, cream, and pepper.

  4. Put the mixture back into the skins.

  5. Press the halves together.

Heat and serve

  1. Return to the oven until hot.

  2. Serve on a neatly folded napkin or cut paper.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  4. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Large mealy potatoes
Their starchy, dry flesh mashes into a light, fluffy base that holds the filling.
Butter
Adds fat for richness and a smooth mouthfeel, and carries flavour through the mash.
Cream
Adds moisture and softness, keeping the mashed potato smooth and spreadable.

The step that matters

Return to the oven until hot. The filled skins only need enough heat to warm through. Leaving them in too long dries the mash and can over-brown the exposed surface, so watch them while they heat.

“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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