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.

Taste & Travel - - Dining -

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


2/3 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.

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