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Potato Souffle

A baked potato soufflé folded with beaten egg whites and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter 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 ↓

Potato Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Beat the hot mashed potatoes until light and soft.

  2. Mix in warm milk and butter.

  3. Add the egg yolks, salt, and pepper, then transfer to a greased pudding dish.

Bake and serve

  1. Bake in a 350°F (175°C) oven until it begins to brown.

  2. Whip the egg whites with a little salt and pepper until stiff, then spread over the top.

  3. Dot with tiny bits of butter and return to the oven until slightly colored.

  4. Serve immediately before it falls.

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. Milk + buttertop 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

Egg whites
Whipped to stiff peaks, they trap air and lift the soufflé as it bakes.
Egg yolks
Enrich the potato base and help it set into a custard-like texture.
Mashed potatoes
Form the bulk of the soufflé, giving body and a soft, light crumb.
Butter
Adds richness and fat, contributing flavor and a tender texture.
Milk
Adds moisture, loosening the potato base for smooth mixing.

The step that matters

Whip the egg whites until stiff. Egg whites must be beaten to stiff peaks and folded or spread gently so the air they hold is not lost. Under-whipped or deflated whites produce a flat, dense soufflé instead of a light, risen one.

Swap the potato

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