These Buttery Belgian Mashed Potatoes Go with Everything
Prep
15 mins
Cook
25 mins
Servings
6
Difficulty
Medium
These buttery Belgian mashed potatoes are my go to side dish because they're ready in under an hour and honestly, they pair beautifully with just about anything on your dinner table. The Yukon gold potatoes are naturally buttery and creamy, so you don't need much fussing to make them special. I love that carrots sneak in here too, adding natural sweetness and beta carotene for your eyes. The whole thing comes together in about forty minutes total, making it perfect for weeknight meals when you want something homey but don't have tons of time. One taste and you'll understand why I make these constantly.
Ella x
Ingredients
- 12 pounds yukon gold potatoes(peeled and diced into 1-inch pieces)
- 2 largecarrots(peeled and sliced about 1/4-inch thick (about 1 1/2 cups)
- 237 mlchicken broth
- 237 mlwhole milk
- 12 bay leaves(optional)
- 1 teaspoonskosher salt(plus more to taste)
- 4 tablespoonsunsalted butter(divided)
- 1 teaspoonfreshly ground black pepper
- 1a small pinch of grated nutmeg(optional)
Detail level
Instructions
- 1
Add potatoes, carrots, chicken broth, milk, bay leaves, and salt to a large pot and set over medium-high heat. Bring to a boil, stirring occasionally, then lower the heat to medium-low, cover, and simmer until the potatoes and carrots are completely tender, 15 to 20 minutes. If you notice the milk is frothing up too much, remove the lid and let it simmer uncovered.
- 2
Remove the bay leaves. Add 2 tablespoons of the butter, the black pepper, and nutmeg, if using, then mash the mixture roughly to combine. You don’t want to mash it completely into a purée; it should still have some texture.
- 3
Taste, adding salt and pepper as needed. Scoop the stoemp into your serving dish of choice and top with the remaining 2 tablespoons butter before serving. Refrigerate cooled leftovers in an airtight container for up to 5 days. You can use leftover stoemp as a base for potato pancakes or Irish boxty . Love the recipe? Leave us stars and a comment below!
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