This recipe was inspired by stoemp, a Belgian dish of mashed potatoes with vegetables.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
1
2
2
1
3
3
1
Need to make a substitution?
Preparation
Step 1
Wash chopped leek well in a bowl of cold water, then lift out and drain well.
Step 2
Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
Step 3
While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
Step 4
Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.