Stoemp: the Belgian mashed potato and vegetable dish made with butter

Stoemp is a traditional Belgian dish made with mashed potatoes and vegetables, a simple classic that has been a staple on tables for generations. Its name comes from the Brussels dialect word "stoempen," which means to mash or finely crush. Unlike traditional mashed potatoes, it doesn't need to be completely smooth; its rustic texture is part of the dish's charm.

It can be varied almost endlessly. The most well-known version is probably the carrot version, but leeks, spinach, Brussels sprouts, broccoli, and kale also pair well with potatoes. Carrots and onions result in a mild and slightly sweet dish, while leeks add a fresh flavor. It's also a great way to use up leftover vegetables, making it an ideal dish for reducing food waste.

The base is simple, but a few details make all the difference. The potatoes and vegetables are boiled in salted water until tender, drained well, and then steamed briefly to prevent the mash from becoming watery. They are then mashed with a potato masher, and butter is added, along with a splash of milk, cream, or cooking liquid, if desired. It's best not to mash for too long: the more you work the potatoes, the more starch is released, increasing the risk of a sticky consistency. Finally, it's seasoned with salt and pepper.

Butter adds creaminess and flavor. For a richer result, you can add more or top it with a walnut. For a lighter version, some of the butter can be replaced with cooking liquid. Milk isn't necessary, as enough butter will already achieve a creamy texture.

In Belgium, stoemp is a very complete vegetarian dish, but it's also served with meat or fish. Chipolata sausages and bratwurst, bacon, meatballs, and chops go well with it, as does a fried egg with a runny yolk or a spoonful of gravy.

With a few simple additions, you can give a classic stoemp a different twist: bits of fried bacon, crispy onions, fresh herbs, mustard, grated cheese, or a pinch of nutmeg. For extra spice, try black pepper, chili flakes, or a spoonful of strong mustard.

Stoemp and hutsepot are two classic Belgian potato and vegetable dishes, but they aren't prepared the same way. In stoemp, cooked potatoes and vegetables are mashed into a thick, creamy purée. In hutsepot, the ingredients are stewed or boiled together and tend to retain their shape, with meat often cooked in the same pot. Stoemp is essentially a potato and vegetable purée, while hutsepot is a one-pot dish.

If you have leftover potatoes or cooked vegetables, stoemp is one of the easiest ways to use them: simply add them to a new batch.

A good stoemp doesn't have to be complicated. Use flavorful potatoes and vegetables, cook them until tender but not mushy, mash them slightly, add plenty of butter, and season well. With potatoes as the base, the vegetables and accompaniments can vary almost endlessly.