Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes

Recipe by LilKiwiChicken
READY IN: 40mins


  • 5
    large potatoes, peeled (I use valour in the UK, but any potato suitable for mashing is OK)
  • 4
    tablespoons butter
  • 34
    cup cream (single is fine)
  • 1
    small onion, finely chopped
  • 2
    garlic cloves, finely chopped
  • 4
    medium leeks, finely sliced (don't use the dark green bits)
  • 12
    cup stock, light vegetable, make sure it's good quality
  • salt and pepper
  • little freshly ground nutmeg


  • Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
  • While the potatoes are cooking, melt the butter in a large frypan over medium heat.
  • Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
  • Add the cream and stock. Simmer for approximately 10 minutes.
  • Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
  • Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
  • If the mixture is too dry add more butter or milk if you don't want too much fat.
  • This is yummy served with stews and casseroles.