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Potatoe Souffle

A baked potato soufflé made with potato flour, eggs, butter, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Potatoe Souffle

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.

Make the base

  1. In a skillet, combine potato flour and egg yolks.

  2. Dilute with cream, milk, or water, mixing until smooth.

  3. Add butter and powdered sugar, stirring over heat until thick.

Fold and bake

  1. Remove from heat and whip the egg white until stiff peaks form.

  2. Gently fold the whipped egg white into the mixture.

  3. Pour the mixture into a deep dish.

  4. Sift powdered sugar over the top.

  5. Bake in a preheated oven at 400°F (200°C) for about 15 minutes, until risen.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Potato flour
Forms the thick, starchy body that holds the soufflé's structure once heated.
Egg yolks
Add richness and emulsify with the flour base, helping it set smoothly.
Egg white
Whipped to stiff peaks, it traps air that lifts the soufflé as it bakes.
Butter
Adds fat for a tender texture and a rich flavour.
Powdered sugar
Sweetens the base and, sifted on top, adds a light sweet finish.

The step that matters

Folding in the whipped egg white. Folding gently keeps the air bubbles in the whipped white. Deflating the mixture stops the soufflé from rising properly in the oven.

Swap the potato

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

  1. Leekfits better
  2. Chivefits better
  3. Arrowrootfits better
  4. Potatothe original

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