👨‍🍳 作り方

1. 1

   Place the peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender.

   ⏱️ 20 minutes
2. 2

   While the potatoes are cooking, blanch the Brussels sprouts in boiling salted water for 5-7 minutes until tender-crisp. Drain and set aside.

   ⏱️ 7 minutes
3. 3

   Drain the cooked potatoes thoroughly and return them to the hot, dry pot. Mash them well.

   💡 プロのコツ: Ensuring the pot is dry helps prevent watery mash.
4. 4

   Add the butter, warmed milk, and nutmeg to the mashed potatoes. Stir until smooth and creamy.

   💡 プロのコツ: Warming the milk helps it incorporate better.
5. 5

   Gently fold in the blanched Brussels sprouts. Season with salt and freshly ground black pepper to taste.

   💡 プロのコツ: Avoid over-mixing after adding sprouts to maintain some texture.
6. 6

   Serve hot, perhaps with a side of smoked sausage or grilled pork.

   💡 プロのコツ: Stoemp is traditionally served with 'worst' (sausage).