Skip to main content
Main

Potato Souffl&

A baked dish of mashed potatoes folded with beaten egg whites and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Potato Souffl&

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

  1. Preheat the oven to 400°F (200°C).

Make the mixture

  1. In a bowl, beat the mashed potatoes and melted butter until smooth and light.

  2. Add the cream, egg yolks, salt, and pepper; mix well.

  3. In a separate bowl, beat the egg whites to stiff peaks and gently fold them into the potato mixture.

Shape and bake

  1. Heap the mixture onto a baking sheet in a rough, uneven mound.

  2. Bake in the preheated oven until well browned.

  3. For a variation, use the mixture to create an edge for fricassee or curry in an oven-safe dish.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

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

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

  5. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Mashed potatoes
Provide the bulk and body that the soufflé mixture is built on.
Eggs
Whipped whites trap air and set during baking, giving the mound its lift and structure.
Melted butter
Adds fat for richness and a smoother, softer texture.
Cream
Adds moisture and richness, keeping the mixture tender as it bakes.

The step that matters

Fold the egg whites gently. Whites beaten to stiff peaks hold air that makes the soufflé rise. Stirring vigorously or overmixing knocks that air out, so the mound bakes flat and dense instead of light.

Swap the potato

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

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

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

More potato soufflé recipes

Sweet 4 See all 60 →

You might also like

Potato CroquettesPotato Croquettes255 recipesMacaroni and CheeseMacaroni and Cheese102 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes