🇧🇪 Belgian Cuisine

Stoemp

Brussels Mashed Potatoes with Vegetables

Prep Time 40 min

Servings 4

Difficulty Easy

Calories 308 kcal

Rustic Brussels-style mashed potatoes generously folded with seasonal vegetables — carrots, leeks, or spinach — enriched with butter and cream for a hearty, comforting side.

Ingredients

1kg floury potatoes, peeled and quartered
300g carrots, diced (or leeks, or spinach)
60g unsalted butter
100ml heavy cream
100ml whole milk
1 tsp nutmeg
Salt and white pepper
Fresh chives, chopped

Instructions

1 Boil potatoes in salted water until very tender, about 20 min. Drain well.
2 Meanwhile, cook the chosen vegetable: boil carrots until tender, or sauté leeks in butter, or wilt spinach.
3 Mash potatoes with butter, cream, and milk until smooth.
4 Fold in the cooked vegetables roughly — stoemp should be chunky, not pureed.
5 Season with nutmeg, salt, and pepper. Top with chives and an extra pat of butter.
6 Serve alongside grilled sausage, stoofvlees, or carbonade.

Did You Know?

In Brussels dialect, "stoemp" comes from "stampen" (to stamp or mash). There are as many varieties as there are vegetables — carrot, leek, spinach, endive, and even Brussels sprout stoemp.