Stoemp Recipe (Belgian Mashed Potatoes and Carrots, One-Pot)

I want to make one thing clear: I did not move to Germany for the potatoes. They were just the cherry on top, coming to me in forms I had never heard of, and now can’t imagine life without. Another unexpected benefit of living in close proximity to many other potato-loving countries in Europe is that my born-and-bred Midwestern appreciation for the sheer versatility of the potato dishes has grown exponentially.

While I will always be partial to the classic potato dishes I grew up with, from simple baked potatoes to cheesy funeral potatoes, I’ve come to believe my heart has limitless room for potato love. Now that I’ve met dishes like Irish colcannon, French chantilly potatoes, and Scottish rumbledethumps, there’s no going back. 

When I heard about Belgian stoemp, I did my research, made it, loved it, and promptly welcomed it into my ever-growing potato portfolio.

What Is Stoemp?

Stoemp is a beloved comfort food from Belgium and commonly enjoyed in parts of France and the Netherlands. It’s a humble dish made from a mash of mixed vegetables (mainly potatoes with a varying mix of carrots, leeks, spinach, and cabbage) that’s enriched with butter, milk, or cream and frequently served with sausages. 

It’s not dissimilar from colcannon or bubble and squeak, but its sheer adaptability sets it apart.

A Flexible, Versatile Potato Side

Stoemp is a great side dish because it’s incredibly versatile, requires no fancy techniques or ingredients, and can be as simple or complex as you want it to be. The stripped-down recipes often call for just potatoes and carrots (as we do in ours below), but you can truly tailor it to the season, your own pantry, and preferences.

In the fall and winter, carrot, Brussels sprouts, parsnip, kale, leek, and cabbage can be added, whereas in spring and summer, baby spinach, Swiss chard, broccoli, or even wild garlic make great additions. Some like to include bacon, sausage, or bits of ham for added richness and flavor, while others keep things vegetarian and might freshen things up with a handful of chopped herbs.

Serving Suggestions

In terms of serving, think of stoemp as another version of mashed potatoes. It goes really well with a simply prepared protein, from the traditional sausages to pork chops, roast chicken, or grilled steak. It also makes a great base for rich stews (Belgian carbonnade, anyone?) or a fried egg. If you want to give it the star treatment, you can even serve stoemp (especially when a protein is mixed in) as an easy, cozy main.