Recipes/ Side Dish

Stoemp – Belgian Mashed Potatoes

19/03/2020 (Last Updated: 21/03/2020)
 

Here’s some Belgian comfort food you need in your life. Stoemp mashed potatoes are a creamy side dish with our special addition of beer and radishes, guaranteed to impress guests. 

It pairs perfectly with meat dishes such as our Belgian Meatloaf, Cevapi Homemade Sausages or Curried Sausages.

Close up bowl of Belgian mashed potatoes known as Stoemp.

Why We Love This Recipe

We fell in love with this dish almost as quickly as we fell in love with Brussels, the city in which we learned Stoemp existed. The addition of crunchy radish breaks up the mash texture perfectly, while the beer really adds a new dimension of flavour

The versatility of this dish makes it great to pair with either a single main dish, served up as a side to a barbecue or brought along to a pot luck. We also love the creativity of being able to switch up the vegetables to pop in it to help use up ingredients in the kitchen.

Top view of bowl of stoemp.

What is Stoemp? 

Belgian Stoemp is a fantastic twist on an old and much loved recipe (or should we say recette?) of mashed potatoes. Are you ready? It’s time to Stoemp!

Pronounced “Stoomp”, these mashed potatoes with vegetables came about in Brussels, and can often be found accompanying a meat based main dish either at home or at the local pub. In a way it reminds us of our South Australian Pie Floater base of pea soup. Maybe we should try it with our meat pies on top?

What You’ll Need For Belgian Mashed Potatoes

There’s some easy staples in this dish with potatoes, butter and nutmeg. If you don’t have radishes or spring onion, substitute with any other root vegetables or omit. If you prefer to leave the beer out, just add an extra tablespoon or two of sour cream to replace it.

All ingredients laid out ready to cook Belgian stoemp.

How to make Stoemp:

Melt half the butter in a fry pan over low to medium heat. Add the sliced radish and chopped spring onion and sautée for a few minutes.

Saucepan with sauteing radishes and spring onion.

 

Add the potatoes to a large saucepan filled with water and boil until soft. Drain and set aside.

Pot of boiling potatoes.

Add the remaining butter and mash the potatoes with a fork or potato masher until nice and smooth. Next add the sour cream and beer, stirring and mashing to combine.

Mashing Belgian potatoes.

Finally, pop in the sautéed radish, spring onion, parsley and nutmeg to the potatoes. Optional: Season with salt and pepper to taste.

Pot with mashed potato and stirring in vegetables.

Mix until combined and serve.

Cook’s Tips

  • When boiling the potatoes, make sure you start them in cold water. This makes sure they cook through evenly.
  • For a less ‘sticky’ style potato mash, use less liquid. You could add half off the recommended amounts of sour cream and beer, then add more until you get to the desired texture.
  • This dish reheats easily, so prepare it before the main dish and heat it up just before serving everything together.
  • If you’re using other root vegetables, make sure to either sautée or steam them before adding to the potato.

FAQs

Do you eat stoemp by itself or as a side?

The flavour, while delicious on it’s own, is usually served alongside a typical Belgian meat dish of either sausages or meatloaf.

Can you freeze stoemp?

We would recommend keeping it in the fridge a few days and using it up rather than freezing. Freezing the potato can result in a slightly grainy or watery texture when thawing and reheating. So make sure to eat the leftovers!

Variations & Substitutes

  • Leave out the beer for a more traditional take on Stoemp.
  • In Belgium it’s more common to use cottage cheese, rather than sour cream. 
  • Try adding other root vegetables. While we chose radishes, you could replace those with carrot, parsnip, pumpkin, onion, leek – anything that’s floating around in your fridge or cupboard. 
  • If you don’t have sour cream, we would substitute with mayonnaise, cream or milk in a pinch or the more traditional cottage cheese.

Want more potato recipes? Try these next:

 

★ Did you make this recipe? Please leave a star rating below!

Close up bowl of Belgian mashed potatoes.

Stoemp - Belgian Mashed Potatoes

Here's some Belgian comfort food you need in your life. Stoemp mashed potatoes are a creamy side dish with our special addition of beer and radishes, guaranteed to impress guests. 
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Belgian
Servings: 6 sides
Calories: 169kcal
Author: Wandercooks
Cost: $10

Ingredients

  • 500 g potatoes peeled and diced into small chunks
  • 300 g radishes sliced
  • 2-3 spring onions chopped
  • 50 g butter
  • 125 ml beer
  • 100 ml sour cream
  • 2 tbs parsley fresh, chopped
  • 1 tsp nutmeg
  • Salt and pepper to taste

Instructions

  • Melt half the butter in a fry pan over low to medium heat. Add the sliced radish and chopped spring onion and sautée for a few minutes.
  • Add the potatoes to a large saucepan filled with water and boil until soft. Drain and set aside.
  • Add the remaining butter and mash the potatoes with a fork or potato masher until nice and smooth. Next add the sour cream and beer, stirring and mashing to combine.
  • Finally, pop in the sautéed radish, spring onion, parsley and nutmeg to the potatoes. Optional: Season with salt and pepper to taste.
  • Mix until combined and serve.

Video

Notes

Cook's Tips
  • When boiling the potatoes, make sure you start them in cold water. This makes sure they cook through evenly.
  • For a less 'sticky' style potato mash, use less liquid. You could add half off the recommended amounts of sour cream and beer, then add more until you get to the desired texture.
  • This dish reheats easily, so prepare it before the main dish and heat it up just before serving everything together.
  • If you're using other root vegetables, make sure to either sautée or steam them before adding to the potato.
FAQs
  • Do you eat stoemp by itself or as a side? The flavour, while delicious on it's own, is usually served alongside a typical Belgian meat dish of either sausages or meatloaf.
  • Can you freeze stoemp? We would recommend keeping it in the fridge a few days and using it up rather than freezing. Freezing the potato can result in a slightly grainy or watery texture when thawing and reheating. So make sure to eat the leftovers!
Variations & Substitutes
  • Leave out the beer for a more traditional take on Stoemp.
  • In Belgium it's more common to use cottage cheese, rather than sour cream. 
  • Try adding other root vegetables. While we chose radishes, you could replace those with carrot, parsnip, pumpkin, onion, leek - anything that's floating around in your fridge or cupboard. 
  • If you don't have sour cream, we would substitute with mayonnaise, cream or milk in a pinch.

Nutrition

Calories: 169kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 104mg | Potassium: 514mg | Fiber: 3g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 3mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Stoemp – Belgian Mashed Potatoes

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10 Comments

  • Reply
    Kushigalu
    30/03/2020 at 10:33 pm

    5 stars
    Something new to me. What a great recipe to try. Yum

    • Reply
      Wandercooks
      31/03/2020 at 7:12 pm

      Enjoy!

  • Reply
    Bry
    30/03/2020 at 10:08 pm

    5 stars
    Never heard of this before, but the photos of it look AMAZING! Can’t wait to give this a try during the week x

    • Reply
      Wandercooks
      31/03/2020 at 7:12 pm

      Aww thanks Bry!

  • Reply
    Helen
    30/03/2020 at 9:28 pm

    5 stars
    Wow – I’ve never seen anything like this before. It looks great – will have to give it a try.

    • Reply
      Wandercooks
      31/03/2020 at 7:12 pm

      We thought the same, it’s so different from regular mash potatoes, and the texture is so much smoother. I highly recommend having it as a side if you’re entertaining.

  • Reply
    Alexandra
    30/03/2020 at 8:13 pm

    5 stars
    Wow – this looks SO delicious. I absolutely love the textural contrast of the radishes – superb recipe, ladies – I am so excited to give it a try!

    • Reply
      Wandercooks
      31/03/2020 at 7:10 pm

      Thanks Alex! Thought you might like this one! 🙂

  • Reply
    Dannii
    30/03/2020 at 8:03 pm

    5 stars
    My family are from Belgium, so I grew up eating potatoes like this. So delicious.

    • Reply
      Wandercooks
      31/03/2020 at 7:10 pm

      Ah that’s great, glad you have a recipe to recreate some childhood memories. 🙂

    Leave a Reply

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