Stoemp

Ingredients9

• floury potatoes800 g
• leeks2
• carrots200 g
• onion1
• butter60 g
• whole milk100 ml
• nutmeg1 pinch
• salt1 tsp
• black pepper1/2 tsp

Method

1. Peel and cube the potatoes. Trim and slice the leeks, peel and dice the carrots, and finely chop the onion.
2. Boil the potatoes in salted water until tender, about 15 to 20 minutes, then drain well.
3. Meanwhile, melt half the butter in a pan and gently cook the onion, leeks, and carrots until soft but not browned.
4. Mash the potatoes until smooth, then stir in the cooked vegetables.
5. Warm the milk and beat it in with the remaining butter until the mash is creamy but still rustic.
6. Season with nutmeg, salt, and black pepper, and serve hot.