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Dessert

Souffle of Potatoes with Lemon

A baked soufflé made from mashed potatoes enriched with cream, butter, eggs and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter 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 ↓

Souffle of Potatoes with Lemon

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 the base

  1. Bake the potatoes at 400°F (200°C) until well done.

  2. Open the potatoes and scoop out the floury part.

  3. Mix the scooped potato with the boiled cream infused with lemon peel.

  4. Add sugar, butter, and salt to the mixture.

  5. Incorporate the yolks of 4 eggs into the potato mixture.

Fold and bake

  1. Beat the 6 egg whites until stiff and gently fold them into the mixture.

  2. Pour the mixture into a souffle dish and bake at 350°F (175°C).

  3. Once baked, sprinkle a little sugar on top and serve immediately.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Eggs
Yolks enrich and thicken the base, while whipped whites lift the soufflé with air.
Potatoes
Their floury starch gives the soufflé a light, body-forming base.
Cream
Adds moisture and richness, giving a smooth, tender texture.
Butter
Adds fat for richness and a tender crumb.
Sugar
Sweetens the base and helps the top brown lightly.

The step that matters

Folding in the whipped egg whites. Whites must be beaten until stiff but folded gently, because overmixing deflates the air bubbles that make the soufflé rise.

Swap the potato

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

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

Fit is the average pairing score against cream, lemon, sugar, butter, egg. 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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