Stoemp is a Belgian version of mashed potatoes made with cooked vegetables. This stoemp recipe includes diced carrots and leek, and is made in 30 minutes.
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Although I’m a big fan of the classic mash, I am very excited to have discovered this delicious Belgian variety of the dish. Not only is it a great way to add more veggies to any meal, but it also gives the potatoes a great texture.
What I also love about this recipe is how you can add bites of any cooked vegetable, making it an excellent dish to use leftover steamed, boiled or roasted veggies.
🥘 Ingredients
For this recipe you will need you favorite starchy potatoes. Potatoes with a high starch content, such as yukon gold or russet potatoes, makes the best fluffy mashed potatoes.
You will also need some carrots and leek, along with milk. For extra creaminess you can also add some sour cream or butter, but this is completely optional.
Although we add carrots and leek to our stoemp, you can actually add whichever vegetables you want. Try to make stoemp with added steamed broccoli, sauteed zucchini, peas or any other veggies that you like.
🔪 How to make stoemp
Dice the potatoes and add them to a large pot along with enough water to cover the potatoes. Bring them to a boil, and leave them to cook until the potatoes have cooked through and are soft enough to mash.
While the potatoes cook, prepare the carrots and leek. Peel the carrots and dice them finely. Chop the leek. Add both to a pot of water, and boil them until the carrots are soft enough to pierce a fork through. Drain off the water, and leave them on the side until the mashed potatoes are done.
After the potatoes have softened, drain off all the excess water, and mash them using a potato masher. Add the milk and butter, and season with salt and pepper.
Then, stir the carrots and leek into the mash. Serve immediately while the dish is still hot.
💭 Top tips
Here’s my best advice on how you can make perfect homemade stoemp:
- Use your favorite vegetables. The combination of carrots and leek is delicious with the mash, but if they aren’t your thing you can easily change it up.
- I add milk and butter to my mashed potatoes as it makes them really creamy, but you can honestly just follow your favorite mashed potato method.
- Assing steamed or boiled vegetables to the stoemp will result in a softer texture, whereas adding roasted, grilled or raw vegetables, which tend to be harder, will add more of a bite. It’s up to your personal preferences to choose what you like.
🥗 Serving stoemp
Serve stoemp just like you would serve regular mashed potatoes. I like to have it with roasted chicken, chicken marsala, sausages, pesto baked salmon or pork chops.
Mashed potatoes is also a classic for many to serve with their roast dinner or holiday meals, and replacing the typical mash with stoemp is a great way to add more vegetables to the meal.
🍲 Leftovers
Any leftover stoemp can be stored in the fridge for up to 3 days. Reheat it in a microwave or on the stovetop and serve the leftovers warm.
Like most mashed potatoes, stoemp can also be frozen for up to 6 months. Make a big batch and freeze it down in portion sizes for quick and easy future meals.
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📋 Frequently asked questions
Is this recipe suitable for my allergies? – Always consult the nutrition labels of the ingredients you use. This recipe is generally gluten free, soy free, nut free and egg free. It can also be made dairy free and vegan by using a plant based milk and butter alternative.
Can I eat this on my diet? – Stoemp is suitable for many diets, including weight watchers and slimming world. If made dairy free it’s also suitable for whole30, paleo, as well as vegans.
Recipe
Stoemp – Belgian Mashed Potatoes
Ingredients
- 2 lbs potatoes (1 kg)
- 2 carrots
- 1/2 leek
- 1/2 cup milk (120 ml)
- salt
Optional, to taste
- 2 tbsp butter
- pepper
Instructions
- Dice the potatoes and add them to a large pot along with enough water to cover the potatoes. Bring them to a boil, and leave them to cook until the potatoes have cooked through and are soft enough to mash.
- While the potatoes cook, prepare the carrots and leek. Peel the carrots and dice them finely. Chop the leek. Add both to a pot of water, and boil them until the carrots are soft enough to pierce a fork through. Drain off the water, and leave them on the side until the mashed potatoes are done.
- After the potatoes have softened, drain off all the excess water, and mash them using a potato masher. Add the milk and butter, and season with salt and pepper.
- Then, stir the carrots and leek into the mash. Serve immediately while the dish is still hot.
Notes
Leftovers
Any leftover stoemp can be stored in the fridge for up to 3 days. Reheat it in a microwave or on the stovetop and serve the leftovers warm. Like most mashed potatoes, stoemp can also be frozen for up to 6 months. Make a big batch and freeze it down in portion sizes for quick and easy future meals.Top tips
Here’s my best advice on how you can make perfect homemade stoemp:- Use your favorite vegetables. The combination of carrots and leek is delicious with the mash, but if they aren’t your thing you can easily change it up.
- I add milk and butter to my mashed potatoes as it makes them really creamy, but you can honestly just follow your favorite mashed potato method.
- Assing steamed or boiled vegetables to the stoemp will result in a softer texture, whereas adding roasted, grilled or raw vegetables, which tend to be harder, will add more of a bite. It’s up to your personal preferences to choose what you like.
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