Belgian Stoemp

Peel and cut the potatoes into uniform chunks. Wash the leeks thoroughly, trim the ends, and slice them into thin rounds. Peel and finely dice the carrots and onion.

Place the potato chunks in a large pot, cover with cold salted water. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well and return the potatoes to the hot pot for a minute or two to dry out any excess moisture.

While the potatoes cook, melt 50g of butter in a large sauté pan or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the diced carrots and cook for another 5-7 minutes until slightly tender.

Stir the sliced leeks into the pan with the carrots and onion. Cook until the leeks are tender and wilted, about 7-10 minutes. Season lightly with salt and pepper.

Mash the drained potatoes thoroughly until smooth, adding the remaining 30g of butter, warm milk, and warm cream (if using). Season generously with salt, freshly ground black pepper, and freshly grated nutmeg. Taste and adjust seasoning as needed.

Gently fold the sautéed vegetable mixture into the mashed potatoes until well combined. Do not overmix; a slightly rustic texture is desirable. Serve the Stoemp hot, garnished with fresh chopped parsley if desired.