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. 
Course Side Dish
Cuisine Belgian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 sides
Calories 169kcal
Author Wandercooks
Cost $10


  • 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


  • 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.



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.
  • 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.


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