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Mashed Potatoes

Mashed potatoes are boiled potatoes mixed with butter, milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Mashed Potatoes

Ingredients

Directions

Prepare

  1. Peel the potatoes and soak them in cold water for 30 minutes.

  2. Place the potatoes in a saucepan, cover with water, and add a little salt.

  3. Boil until tender.

Mash and finish

  1. Drain the water and mash the potatoes until smooth.

  2. Melt the butter in the boiling hot milk and mix it with the mashed potatoes, ensuring they are not too wet.

  3. Transfer the mashed potatoes to a serving dish, shape them, and place a small piece of butter on top.

  4. Sprinkle pepper over the surface.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

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

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Form the main body of the dish, and their starch gives the mash its fluffy, soft texture.
Butter
Adds richness and fat, giving the mash a smooth, silky mouthfeel.
Milk
Adds moisture and softness, helping the mash turn smooth and creamy when mixed in.

The step that matters

Mixing in the hot milk and butter. Adding cold liquid or overworking the potatoes can make the mash gluey or stiff. Warm liquid is absorbed more evenly, and the record's advice to keep the mash not too wet helps prevent a loose, runny texture.

Swap the potato

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

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

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