Also called stampot, Belgian mashed potatoes are generally mixed with one or two other vegetables and make a filling, tasty side dish for sausages or stew.
Potatoes 2 lbs, peeled and diced
Carrots 2, peeled and diced
Onion 1 small, finely sliced
Leeks 4 small, finely sliced, washed and drained
Butter 2 Tbs
Milk or Cream 1/3 cup
Salt to taste Freshly Ground Black Pepper
to taste Freshly Ground Nutmeg to taste
1 COVER the potatoes and carrots with cold water in a saucepan, salt lightly, bring to a boil, reduce heat and simmer uncovered until tender. Drain and return to the saucepan.
2 WHILE the potatoes and carrots are cooking, melt the butter in a skillet over medium heat. Add the onions and leeks and cook until very tender, stirring occasionally.
3 ADD the milk or cream, salt, pepper, and nutmeg. Simmer, stirring, for two minutes.
4 IN a small saucepan, gently heat the buttermilk. Do not boil.
5 MASH the potatoes and carrots. Add the buttermilk to the mash and mix together. Add the leek and onion mixture and stir. Season with additional salt, pepper and nutmeg to taste.