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Stuffed Potatoes

Stuffed potatoes made with mashed potato filling, butter, milk, salt, pepper, egg white, and brushed with egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 ↓

Stuffed Potatoes

Oven, in the book's wordsA fairly quick oven

Ingredients

Directions

The book says “a fairly quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potatoes

  1. Scrub the potatoes and bake in a 400°F (200°C) oven until tender.

  2. Remove the potatoes, cut off one end, and scoop out the center without breaking the skins.

Make the filling

  1. Mash the potato until smooth, then stir in the butter, hot milk, salt, and white pepper.

  2. Gently mix in the stiffly beaten egg white.

Stuff, brown and serve

  1. Refill the potato skins, rounding slightly over the top.

  2. Brush with the beaten egg yolk mixed with milk.

  3. Place in a pan on the upper rack of the oven to heat and brown slightly.

  4. Serve hot.

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 + milktop 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).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Potatoes
Provide the bulk of the filling and the starchy structure of the shell.
Butter
Adds richness and fat, softening the mashed potato texture.
Egg white
Beaten stiffly, it traps air to lighten the filling.
Egg yolk
Brushed on top, it promotes browning and a glossy finish.
Milk
Adds moisture so the mashed potato becomes smooth and spreadable.

The step that matters

Folding in the stiffly beaten egg white. Stir too vigorously and the whipped foam collapses, deflating the filling. Mix gently so the air bubbles stay trapped, keeping the stuffing light.

Swap the white pepper

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against potato, butter, milk, 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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