Description
A hearty and comforting stoemp made with Yukon gold potatoes and carrots.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces
- 2 large carrots, peeled and sliced about 1/4-inch thick (about 1 1/2 cups)
- 1 1/4 cups chicken broth
- 1/2 cup whole milk
- 2 bay leaves, optional
- 1 1/2 teaspoons kosher salt, plus more to taste
- 4 tablespoons unsalted butter, divided
- 1 teaspoon freshly ground black pepper
- A small pinch of grated nutmeg, optional
Instructions
- Add potatoes, carrots, chicken broth, milk, bay leaves, and salt to a large pot and set over medium-high heat.
- Bring to a boil, stirring occasionally, then lower the heat to medium-low, cover, and simmer until the potatoes and carrots are completely tender, 15 to 20 minutes.
- If you notice the milk is frothing up too much, remove the cover and it should still have some texture.
- Taste, adding salt and pepper as needed.
- Scoop the stoemp into your serving dish of choice and top with the remaining butter before serving.
- Store cooled leftovers in an airtight container in the fridge for up to 5 days.
- You can use leftover stoemp as a base for potato pancakes or Irish boxty.
Notes
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Belgian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg