Stoemp - Belgian Mashed Potato is a traditional mashed potato dish where you add leeks and cream to really up the flavor and if you are trying to go for an authentic Belgian meal than add some quality sausages on the side and a good beer to drink.
Table of Contents
History of Stoemp - Belgian Mashed Potato
The only reference to the origins of this dish I could find 'Hailing from Brussels since the 19th century and made with the ingredients harvested by humble potato farmers, you’d be hard-pressed to find a dish more quintessentially Belgian than stoemp – or ‘stomp,’ as it’s pronounced in its typical Brabantian dialect.' Thank you to Culture Trip for so perfectly encapsulating what makes this dish so special.
Ingredients and substitutions for Belgian Mashed Potato
- Potatoes: Any mashing potato such as a Russet or Yukon Gold will be best here.
- Leek: The star of the show, I cannot recommend a substitute here as leek has such a subtle flavor that makes this dish what it is.
- Garlic: Freshly minced garlic has less preservatives, though you could replace with powdered or jarred minced garlic, if you prefer.
- Stock: A vegetable bouillon was used here, though if you have fresh vegetable stock on hand that would be the best substitute or if you prefer, chicken stock would also work well.
- Double cream: Pouring cream or creme fraiche would be the best substitutes in place or even yogurt, if you’re trying to be healthier as this matches the tang of creme fraiche well.
- Butter: Salted butter was used, though you could replace with unsalted and add ½ teaspoon more sea salt.
- Salt: Sea salt is what really gives this dish it’s savoriness alongside our garlic and herb.
See recipe card for quantities.
How to make Belgian Mashed Potato:
Step 1: Mash your tattys: Cook until soft and mash until smooth. Set aside.
Step 2: Cook: The onions and garlic lightly and then add in those leeks until nice and soft.
Step 3: Creamed stock: Add in the cream and stock and stir, covering and cooking.
Step 4: Stir and serve: The creamy stock, mashed potatoes and leeks until smooth. Spoon into your serving dish and serve immediately. Enjoy!
Other potato recipes you'll love
Belgian Mashed Potato
Ingredients
- 500 grams / 1 pound potatoes peeled and cubed (2-3 medium/large potatoes)
- 28 grams / 2 tablespoons butter
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 2 leeks finely sliced whites only
- 60 milliliters / ¼ cup vegetable stock
- 60 milliliters / ¼ cup pouring cream
Instructions
- Place the potatoes and 2 teaspoons sea salt into a pot on low to medium heat and pour enough water just to cover the potatoes.
- Cook until the potatoes are easily pierced with a knife (they shouldn’t be falling apart when pierced), approximately 15-20 minutes.
- Remove from the heat and drain.
- Mash until smooth and set aside to cool.
- Meanwhile, place the butter, onion and garlic in a frying pan on low-medium heat and cook for 1 minute.
- Add the leeks, stirring intermittently until translucent, approximately 10 minutes.
- Pour in the stock and cream, simmering and stirring until reduced, approximately 5 minutes.
- Add the potatoes and stir to combine.
- Plate up and serve immediately.
- Enjoy!
Notes
- Potatoes: Any mashing potato such as a Russet or Yukon Gold will be best here.
- Double cream: Pouring cream or creme fraiche would be the best substitutes in place or even yogurt, if you’re trying to be healthier as this matches the tang of creme fraiche well.
- Leek: The base of this dish, this smooth allium gives a light, but full bodied flavor to the tart. If you don't love leek, you could substitute with 6 finely sliced shallots or 10 finely sliced spring onions or scallions - whilst they won't produce the exact flavor, they are cousins of the leek so will give you the most similar result here.
- Serving suggestion: You could absolutely add a twist to this by stirring through caramelized onions or topping with crunchy onions.
Nutrition
Subscribe to receive a free weekly newsletter using seasonal produce as well as exclusive content!
Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Leave a Reply