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Spring Stoemp: Wild Garlic & Leek Mashed Potatoes - Image 1

Spring Stoemp: Wild Garlic & Leek Mashed Potatoes

French cuisineEuropean cuisineBelgian cuisineNorth Sea cuisine
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Spring Stoemp: Wild Garlic & Leek Mashed Potatoes

Stoemp

Prep: 20 min • Cook: 30 min. A vibrant springtime twist on classic stoemp, infusing creamy mashed potatoes and leeks with the pungent, fresh flavor of wild garlic.

Preparation time
20 min
Cooking time
30 min
Total time
50 min
Servings
4
Course
Side
Complexity
Easy
Units:
Scale:

Ingredients

  • 2lb potatoes(Yukon Gold or similar waxy potatoes, peeled and quartered)
  • 4 pcs leeks(white and light green parts only, washed and sliced)
  • 2oz wild garlic(fresh leaves, roughly chopped)
  • 4oz butter(unsalted)
  • 5 1/8 fl oz milk(whole milk, warmed)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Cook the Vegetables

  1. Place the quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until tender.
  2. While the potatoes are cooking, add the sliced leeks to a separate pot with a splash of water. Cover and steam over medium heat for 10-15 minutes, or until softened.

Mash the Stoemp

  1. Drain the cooked potatoes thoroughly and return them to the warm pot.
  2. Add the steamed leeks (including any cooking liquid) to the pot with the potatoes.
  3. Add the butter and warmed milk to the pot. Season generously with salt and freshly ground black pepper.
  4. Mash everything together using a potato masher or a sturdy fork until smooth and creamy. Do not overwork, or the potatoes can become gluey.
  5. Stir in the chopped wild garlic just before serving.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350 kcal140 kcal1,400 kcal
Protein6 g2.4 g24 g
Fat20 g8 g80 g
Carbs35 g14 g140 g

Tips

  • Ensure leeks are thoroughly washed to remove any grit trapped between the layers.
  • Use a ricer for exceptionally smooth mashed potatoes, but be careful not to make it too wet.
  • Stoemp pairs wonderfully with Belgian dishes like sausages, meatballs, or carbonnade flamande.

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