Stoemp

Name: Stoemp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 kg potato, floury, peeled and chunked; 1½ tsp salt; 40 g butter; 2 leeks, sliced; 150 g spinach, washed, tough stalks removed (optional); 100 ml milk, warm; ¼ tsp nutmeg; ½ tsp black pepper; 4 pork sausage (optional)

Non-vegetarian

Brussels-style mash of potatoes with leeks and spinach, enriched with butter and nutmeg. Usually served with sausages and fried onions.

Stoemp is a Belgian side dish from Belgium, ready in about 40 minutes and made with potato and leek. It serves 4 and is rated beginner to cook.

Start cooking

Molded stoemp, mashed potato with vegetables, served beside white fish — Photo: Simon Aughton / Wikimedia Commons · CC-BY-SA-2.0

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
Level: Beginner
Calories: 309

Ingredients

4 servings

1 kg Potato (opens in a new tab), floury, peeled and chunked
1½ tsp (9 g) Salt (opens in a new tab)
40 g Butter (opens in a new tab)Swap: Neutral vegetable oilContains milk
2 (180 g) Leeks (opens in a new tab), sliced
150 g Spinach (opens in a new tab), washed, tough stalks removed (optional)
100 ml Milk (opens in a new tab), warmSwap: Soy milkContains milk
¼ tsp (0.5 g) Nutmeg (opens in a new tab)
½ tsp (1 g) Black pepper (opens in a new tab)
4 (300 g) Pork sausage (opens in a new tab) (optional)To serve.

Equipment

Method

1
Step 1
Boil the potatoes (opens in a new tab) in salted water until tender.
- 20 min
- medium heat
- Stockpot / large pot (opens in a new tab)
How it looks · Photo: Lionel Ntasano on Pexels
2
Step 2
Meanwhile soften the leeks (opens in a new tab) in half the butter (opens in a new tab) until silky; add the spinach (opens in a new tab) at the end to wilt.
- 10 min
- medium-low heat
- Frying pan / skillet (opens in a new tab)
3
Step 3
Drain the potatoes (opens in a new tab) and mash with the remaining butter (opens in a new tab) and warm milk (opens in a new tab). Fold in the leeks (opens in a new tab) and spinach (opens in a new tab), season with nutmeg (opens in a new tab) and pepper (opens in a new tab).
- 4 min
How it looks · Photo: Mateusz Feliksik on Pexels
4
Step 4
If serving sausages (opens in a new tab), fry them in a little butter (opens in a new tab) over medium heat, turning, for 12–15 minutes until browned and cooked through, and serve on the stoemp.
- 15 min
- medium heat
- Frying pan / skillet (opens in a new tab)
Food safety: Cook fresh sausages to 71 °C in the centre.

About this dish

Origin: Brussels, Belgium · Well documentedMore food from Belgium
Dish: Dinner · Lunch · Side dishes · Main courses
Cooking method: Boiled, Sautéed
Taste: mild, buttery, savoury
Diet: No nut ingredients
All labels
Non-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · Low-fat
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Flexitarian-friendly, Whole-food focused, No gluten ingredients, Pork-freeWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for: Budget-friendly · Everyday · Child-friendly
Cook more with: Potato · Leek · Butter · Milk · Nutmeg
Techniques: Sautéing · Boiling

Allergens

Contains, can be adapted: Milkfrom butter, milk
May contain: Wheatfrom pork sausage
May contain: Glutenfrom pork sausage
May contain: Sulphitesfrom pork sausage

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

309 kcal per serving

Calculated

1 serving ≈ 333 g · recipe makes 4

Where the energy comes from

Protein 8%
Carbohydrate 65%
Fat 27%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	309 kcal	93 kcal
Protein	6.7 g	2 g
Carbohydrate	51.6 g	15.5 g
Net carbohydrate	45.4 g	13.6 g
Sugars	5.1 g	1.5 g
Added sugars	0 g	0 g
Fibre	6.2 g	1.8 g
Fat	9.4 g	2.8 g
Saturated fat	5.7 g	1.7 g
Trans fat	—	—
Cholesterol	24 mg	7 mg
Sodium	973 mg	292 mg
Salt equivalent	2.4 g	0.7 g

Vitamins & minerals per serving

Potassium: 1185 mg
Calcium: 90 mg
Iron: 3 mg
Magnesium: 74 mg
Vitamin A (RAE): 118 µg
Vitamin C: 55 mg
Vitamin D: 0.3 µg
Vitamin B12: 0.1 µg
Folate (DFE): 68 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: spinach, pork sausage.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Keep the mash coarse — stoemp should show flecks of green leek, not be a smooth purée.

Storage

Refrigerate up to 3 days.

Reheating

Fry leftovers in butter until crisp underneath.

Variations

Stoemp with carrots: Carrots and onions instead of leeks, close to Dutch hutspot.
Stoemp with Brussels sprouts: A winter version with shredded sprouts.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Potato, floury, peeled and chunked1000 g
Butter40 g
Leek, sliced2 piece · 180 g
Spinach, washed, tough stalks removed (optional)150 g
Milk, warm100 ml · 103 g
Pork sausage (optional)4 piece · 300 g

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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