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Mashed Potatoes Broiled

Mashed potatoes that are chilled, sliced, buttered, and broiled until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Mashed Potatoes Broiled

Ingredients

Directions

Prepare the potatoes

  1. Boil the potatoes until tender.

  2. Mash the boiled potatoes with scalded milk.

  3. Press the mashed potatoes into a square dish and refrigerate.

Broil and serve

  1. The next day, cut the chilled potatoes into slices.

  2. Brush the slices with melted butter.

  3. Broil the slices over a dull fire until golden brown.

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

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

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

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

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; when mashed and chilled they set firm enough to slice.
Scalded milk
Adds moisture and softness to the mashed potatoes, keeping them smooth rather than dry.
Butter
Adds fat and richness, and helps the slices brown when broiled.

The step that matters

Chilling the mashed potatoes overnight. Cooling lets the starch in the mashed potatoes retrograde and set, so the mixture holds its shape when cut into slices. Slicing warm potatoes would crumble and fall apart under the broiler.

“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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