Stoemp - Hearty Mashed Potato Dinners with Veggies

Get ready to cozy up with a bowl of pure comfort! If you're looking for mashed potato dinners that are more than just a side dish, you've hit the jackpot. Say hello to Stoemp (pronounced "STOMP"), a delightful Belgian take on mashed potatoes that's loaded with fresh vegetables and bursting with flavor. Forget plain old mashed potatoes; this is a full-on mashed potatoes meal that will satisfy your soul and your stomach.
Stoemp is traditional home-style comfort food hailing from Brussels and across Belgium. Think of it as the charming cousin to Irish colcannon or champ, but with its own unique Belgian flair, often featuring leeks, carrots, and a mix of greens. It’s a dish with humble beginnings, born from simple farmers’ kitchens, made to stretch cheap ingredients into a filling, hearty meal.
Why will you absolutely love this Stoemp recipe? For starters, it’s a truly hearty mashed potato and veg dinner – thick, cozy, and substantial enough to be a main course, not just an afterthought. We're talking loads of vegetables like sweet carrots, mild leeks, and vibrant greens tucked right into the mash, making it incredibly nutritious without feeling "diet-y." Our recipe offers a flexible base, vegetarian as written, with an easy option to add crispy bacon or sausage on top if you like. It’s also incredibly weeknight-friendly, with clear timing and simple steps that use just one pot and one pan. Plus, it reheats beautifully for amazing leftovers! With its creamy texture and "hidden" veggies, it's a kid-friendly dish that’s still interesting and delicious enough for adults. So, if you're ready to prepare mashed potatoes in a whole new way, let's dive into this delicious comfort in a bowl!

Ingredients

• Potatoes
• 2 pounds (about 4 medium) Russet or Yukon Gold potatoes: These are the best types for stoemp. Russets give you a fluffy, starchy mash, while Yukon Golds offer a rich, buttery texture. Avoid waxy potatoes, as they can make your mash gluey.
• Vegetables
• 1 tablespoon olive oil or butter: For sautéing.
• 2 medium carrots (about 1 cup), small diced or thinly sliced rounds: These add natural sweetness and a pop of color.
• 2 large leeks (white and light green parts only, about 2 cups sliced): Leeks bring a mild, sweet oniony flavor. Make sure to trim the dark green tops and roots, then slice and wash them thoroughly to remove any hidden grit.
• 5 ounces (about 5 cups packed) leafy greens, such as spinach, kale, or Swiss chard: Spinach wilts down quickly, while kale or chard offer a bit more bite and earthy flavor. If using kale, strip the tough stems and roughly chop the leaves.
• Flavor & Fat
• 4 tablespoons unsalted butter, divided: Adds richness and flavor.
• 1/2 teaspoon freshly grated nutmeg: A classic spice pairing with potatoes and cream.
• Salt and freshly ground black pepper: To taste.
• Optional: 4-6 slices bacon, cooked crispy and crumbled: As a delicious topping, not mixed into the base recipe.
• Liquid
• 1 cup vegetable broth (or chicken broth if not making vegetarian): The base for softening veggies and adding savory depth.
• 1/2 cup whole milk or half-and-half: For extra creaminess. You can use less for a lighter version or more for a thinner consistency.
• Optional Garnishes
• Fresh herbs (like parsley or chives), extra butter, a drizzle of good olive oil, crispy bacon bits, or toasted breadcrumbs.

Directions

1. Prep the Vegetables and Potatoes
2. Potatoes: Peel the potatoes and chop them into roughly 1-inch chunks. Aim for even sizes so they cook uniformly.
3. Leeks: Trim the roots and dark green tops from the leeks. Slice the white and light green parts into thin rounds. Place the sliced leeks in a colander and rinse them thoroughly under cold water, separating the rings to ensure all grit is removed. Drain well.
4. Carrots: Peel and dice or slice the carrots into small, thin pieces (about 1/4-inch thick) so they cook quickly and integrate well into the mash.
5. Greens: If using kale or chard, strip the leafy greens from their tough stems and roughly chop them. If using spinach, simply measure it out.
6. Cook the Potatoes
   1. Place the chopped potatoes in a large pot and cover them with cold water by about an inch.
   2. Add a generous pinch of salt to the water (it should taste like the ocean!). Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender. This usually takes about 15-20 minutes. You'll know they're done when the edges just start to break apart easily.
   3. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot and let them steam dry for a few minutes over low heat, shaking the pot occasionally. This step is crucial to prevent a watery mash!
7. Sauté the Vegetables
   1. While the potatoes are cooking, melt 1 tablespoon of butter or olive oil in a large skillet or separate pot over medium heat.
   2. Add the sliced leeks and sauté for 5-7 minutes until they are very soft and translucent, but not browned.
   3. Stir in the diced carrots and cook for another 5-8 minutes, until they are crisp-tender.
   4. Add the leafy greens (spinach, kale, or chard) to the skillet. Cook, stirring frequently, until they are completely wilted and tender, about 2-4 minutes depending on the type of green.
   5. Pour in the vegetable broth and 1/2 cup milk/half-and-half. Bring to a gentle simmer and cook for 2-3 minutes to further soften the vegetables and allow their flavors to meld. Remove from heat.
8. Mash It All Together
   1. Add the remaining 3 tablespoons of butter, the nutmeg, and a generous pinch of salt and pepper to the steamed-dry potatoes in the pot.
   2. Pour about half of the hot vegetable and liquid mixture from the skillet into the potato pot.
   3. Using a potato masher, mash the potatoes until mostly smooth, leaving a few small lumps for texture if you like. Avoid over-mashing or using a blender/food processor, as this can make your stoemp gluey.
   4. Fold in the cooked vegetables from the skillet (without the extra liquid). If you're using optional crispy bacon bits, fold them in now too.
   5. Adjust the texture: if your stoemp is too thick, add a bit more of the remaining hot liquid from the skillet, a tablespoon at a time, until it reaches your desired thick and creamy consistency with visible vegetable pieces.
9. Taste & Adjust
   1. Give your stoemp a good taste. Adjust the seasonings as needed, adding more salt, pepper, or nutmeg until it’s perfect.
   2. For extra richness, you can stir in another small knob of butter or a drizzle of good olive oil to finish.
   3. The ideal final look should be creamy and thick, holding its shape, with tender, colorful vegetable pieces distributed throughout.