Stoemp Aux Poireaux Stoemp Met Prei Belgian Mashed Potatoes
Delight your taste buds with the comforting flavors of **Stoemp Aux Poireaux**, also known as **Stoemp Met Prei**, a classic Belgian dish of creamy mashed potatoes elevated with the gentle sweetness of sautéed leeks. This rustic recipe combines tender Yukon Gold potatoes with buttery leeks, a touch of heavy cream, and a hint of nutmeg for a luxurious twist. Perfectly balanced in flavor and texture, this versatile dish can be served as a hearty side for roasted meats or paired with sausages for an authentic Belgian meal. With its simple preparation and rich, velvety results, this mashed potato recipe is a surefire way to impress at your next dinner gathering.
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Recipe Information
Ingredients
- 1000 grams Potatoes (starchy variety like Yukon Gold)
- 2 large Leeks
- 50 grams Butter
- 100 milliliters Heavy cream
- 100 milliliters Whole milk
- 0.25 teaspoons Nutmeg (optional, freshly grated)
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoons Olive oil
- 2 liters Water (for boiling)
Instructions
Peel the potatoes and chop them into evenly sized chunks (about 4–5 cm). Rinse under cold water to remove excess starch and set aside.
Slice the leeks lengthwise, thoroughly rinse them under cold water to remove any dirt or grit, then chop them into thin half-moons.
In a large pot, bring 2 liters of water to a boil. Add the potato chunks along with 1 teaspoon of salt. Reduce the heat to medium and simmer for about 20–25 minutes, or until the potatoes are fork-tender.
While the potatoes cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped leeks and a pinch of salt. Sauté for 8–10 minutes, stirring occasionally, until the leeks are softened but not browned. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Let them sit for 1–2 minutes to allow any excess moisture to evaporate.
Add the butter to the potatoes and mash them until smooth using a potato masher or ricer. Avoid over-mashing to prevent the potatoes from becoming gluey.
Gradually mix in the heavy cream and milk, starting with half, and adjust to reach your desired consistency. Stir in the sautéed leeks, nutmeg (if using), and black pepper. Taste and adjust seasoning if necessary.
Serve the Stoemp Aux Poireaux warm as a side dish, garnished with a small knob of butter, extra black pepper, or fresh chopped parsley if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 24.0 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 445 mg | 34% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4373 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
