👨‍🍳 조리법

1. 1

   Fill a large pot with salted water and bring it to a boil. Add the cubed potatoes and cook for about 10 minutes until they begin to soften.

   ⏱️ 10 minutes

   💡 전문가 팁: Using starchy potatoes will result in a creamier mash.
2. 2

   Add the chopped carrots to the boiling potatoes and continue cooking for another 8–10 minutes, until both vegetables are tender but not falling apart.

   ⏱️ 8-10 minutes
3. 3

   While the potatoes and carrots are cooking, heat 1 tablespoon of butter in a separate pan over medium heat. Add the sliced leeks and minced garlic, sautéing gently for 5–7 minutes until softened and fragrant. Stir occasionally to prevent burning.

   ⏱️ 5-7 minutes

   💡 전문가 팁: Ensure the leeks are thoroughly washed to remove any grit.
4. 4

   Drain the cooked potatoes and carrots well. Return them to the pot.

   💡 전문가 팁: Draining thoroughly is key to avoiding a watery stoemp.
5. 5

   Add the sautéed leek and garlic mixture to the pot with the potatoes and carrots. Add the remaining butter, warmed milk, and heavy cream.

   💡 전문가 팁: Warming the milk and cream helps them incorporate more smoothly.
6. 6

   Mash everything together until the consistency is smooth yet slightly chunky. Stoemp should have some texture. Season with salt, black pepper, and nutmeg (if using). Stir in Dijon mustard if desired.

   💡 전문가 팁: You can use a potato masher, ricer, or even a fork for mashing.
7. 7

   Taste and adjust seasoning as needed. If the stoemp is too thick, add a splash more warm milk.

   💡 전문가 팁: The consistency should be creamy but not runny.
8. 8

   Serve hot, garnished with fresh parsley. Traditionally, Stoemp is paired with grilled sausages, bacon, or meatballs.