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Stoemp met Mosterd en Spek
A hearty and flavorful Belgian mashed potato dish, enriched with mustard and crispy bacon. This is a comforting variation on the classic stoemp, offering a tangy kick and savory depth.
ð§ ææ
- 1 kg Potatoes(starchy variety, peeled and quartered)
- 200 ml Milk(warmed)
- 50 g Butter
- 2 tbsp Dijon Mustard
- 150 g Bacon(diced)
- to taste Salt
- to taste Black Pepper(freshly ground)
- 2 tbsp Chives(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
â±ïž 20 minutes - 2
While potatoes are boiling, cook the diced bacon in a separate pan until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Reserve about 1 tablespoon of bacon fat.
- 3
Mash the drained potatoes with the warmed milk, butter, Dijon mustard, salt, and pepper until smooth and creamy. Stir in the reserved bacon fat for extra flavor.
ð¡ ããã®ã³ã: Warm the milk and butter before adding to ensure a smooth mash. - 4
Gently fold in about half of the crispy bacon into the mashed potatoes.
ð¡ ããã®ã³ã: Avoid overmixing to keep the stoemp light. - 5
Serve the stoemp hot, topped with the remaining crispy bacon and chopped chives.
ð¡ ããã®ã³ã
- âUse a starchy potato variety like Bintje for the best creamy texture.
- âAdjust the amount of mustard to your preference.
- âFor a richer stoemp, you can add a splash of cream along with the milk.
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- Add finely chopped onions sautéed with the bacon.
- Incorporate other cooked vegetables like leeks or carrots for a more complex stoemp.