Name: These Buttery Belgian Mashed Potatoes Go with Everything
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: German
Ingredients: 2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces; 2 large carrots, peeled and sliced about 1/4-inch thick (about 1 1/2 cups); 1 1/4 cups chicken broth; 1/2 cup whole milk; 2 bay leaves, optional; 1 1/2 teaspoons kosher salt, plus more to taste; 4 tablespoons unsalted butter, divided; 1 teaspoon freshly ground black pepper; A small pinch of grated nutmeg, optional

Ingredients

6 serv.

2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces
2 large carrots, peeled and sliced about 1/4-inch thick (about 1 1/2 cups)
1 1/4 cups chicken broth
1/2 cup whole milk
2 bay leaves, optional
1 1/2 teaspoons kosher salt, plus more to taste
4 tablespoons unsalted butter, divided
1 teaspoon freshly ground black pepper
A small pinch of grated nutmeg, optional

Instructions

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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!