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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Slice the leeks lengthwise, thoroughly rinse them under cold water to remove any dirt or grit, then chop them into thin half-moons.

Step 3

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.

Step 4

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.

Step 5

Drain the cooked potatoes and return them to the pot. Let them sit for 1–2 minutes to allow any excess moisture to evaporate.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(3574.9g)

Amount per serving	% Daily Value*
Calories	1833.5

Total Fat 94.2g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 229.9mg	0%
Sodium 2813.7mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 18.5g	0%
Total Sugars 24.0g
Protein 25.7g	0%

Vitamin D 53.4IU	0%
Calcium 444.7mg	0%
Iron 12.2mg	0%
Potassium 4373.4mg	0%

*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.

Source of Calories

Fat: 46.1%

Protein: 5.6%

Carbs: 48.3%