Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)

Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.

Ingredients Nutrition

Directions

  1. Heat a small skillet over high heat.
  2. Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
  3. Remove from heat and set aside.
  4. Bring a large pot of salted water to a boil.
  5. Add potatoes and carrots.
  6. Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
  7. Drain the vegetables and place them in a salad bowl.
  8. Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
  9. Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
  10. Add cream and nutmeg.
  11. Season with salt and pepper.
  12. Toss well and serve.
Most Helpful

5 5

Simply killer!

5 5

Great recipe! I didn't add the nutmeg because my family tends to not like it. I will definitely be making this again and again.

5 5

5 stars for an easy comfort food dish that pleases all the way. Even pasta prefering DH commented that this was "really very nice... for a potato recipe"... LOL. It was very easy to put together and the flavours were lovely. Please see my rating system: an excellent 5 stars for a recipe that I will keep as a high carb treat and enjoy every second of eating when I do. Thanks!